Catering and Restaurant Management

Program Structure

Year 1 – Foundations of Catering and Hospitality

• Introduction to Restaurant Management
• Food and Beverage Operations
• Hospitality Fundamentals
• Customer Service Management

Year 2 – Restaurant Operations and Business Management

• Culinary Operations Management
• Hospitality Marketing
• Food Safety and Quality Management
• Financial Management

Year 3 – Professional Restaurant Management

• Strategic Hospitality Management
• Restaurant Entrepreneurship
• Internship / Professional Practice
• Bachelor’s Thesis / Final Project

Career Opportunities

Graduates of the Catering and Restaurant Management Bachelor’s program can work in food services, restaurant operations, and hospitality management. With expertise in food service systems, business operations, and customer experience management, graduates are well-prepared for careers as restaurant managers, food service specialists, or hospitality professionals. This program provides opportunities in restaurants, hotels, catering companies, and food service organizations.

Why Choose This Program

The Catering and Restaurant Management Bachelor’s program provides students with a comprehensive understanding of managing food and beverage businesses. Students gain expertise in restaurant operations, service quality, financial management, and hospitality strategies. The program’s interdisciplinary approach ensures that graduates are prepared for careers in the food service industry. Graduates are equipped to manage successful and customer-focused businesses.

Contact Information

For further information, please contact the admissions office at:
Phone: +351 225 571 000
Email: international@ipp.pt
Address: Polytechnic of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal