Loading...
Publication
Gestão de F&B e eventos na Solverde - Casino Vilamoura - orçamentação e processo organizacional de um evento
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 14.15 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O presente relatório tem como objetivo descrever as atividades realizadas ao longo
do estágio no departamento de Food and Beverage, na Solverde SA para a conclusão do
mestrado de Direção e Gestão Hoteleira, com início a 1 de julho de 2019 e termo a 15 de
fevereiro de 2019, tendo uma duração de 1260 horas. A meu ver o estágio é uma etapa
fundamental, pois tem como objetivo colocar em prática a teoria adquirida anteriormente
e preparar o mestrando para a realidade profissional.
Para a elaboração deste relatório realizei uma pesquisa teórica em livros, artigos
e documentos online, seguindo-se a observação direta ao longo do meu estágio e a
aplicação dos conhecimentos adquiridos no primeiro ano do mestrado.
Enquanto estagiária a assistente de direção de F&B, o estágio englobava os vários
bares, restaurantes, cozinhas, caves-dia e copas dos casinos do Algarve. O principal
objetivo deste estágio consiste em organizar o funcionamento do sector de F&B, sendo
para isso necessário assistir, acompanhar, supervisionar e controlar o serviço a nível
operacional das várias unidades. Este relatório contém a descrição do local de estágio, a
caracterização da área onde foi desenvolvido, as funções desempenhadas durante o
mesmo e a minha reflexão crítica, onde estão mencionadas as áreas de identificação com
o mestrado, a análise do desempenho, as dificuldades encontradas e as propostas
sugeridas.
Visto que a minha área de investigação passa pela gestão de F&B e eventos na
Solverde, realço também no meu relatório a importância da orçamentação e processo
organizacional de um evento no departamento de F&B e na gestão do mesmo. No final
do relatório constam as conclusões acerca da complexidade das funções e do desgaste
pessoal exigido aos profissionais deste ramo, assim como a análise do meu desempenho
e a minha opinião pessoal no decorrer do estágio.
The purpose of this report is to describe the activities carried out during the internship to complete the Masters in the Hotel Direction and Management. Beginning on 1st July 2019 and ending on 15th February 2019, the internship I did at Solverde SA, more specifically in the food and beverage department, it lasted 1260 hours. In my opinion, the internship is a fundamental step, because it aims to put into practice the theory previously acquired and prepare the master’s student for professional reality. In this report I conducted a theoretical research in books, articles and online documents, followed by direct observation over the internship and the application knowledge acquired in the first grade of the master. I joined the company as an intern to the assistant director of F&B, performing the internship in the food and beverage department, which includes the several bars, restaurants, kitchens, cellars and pantries of the three Algarve Casinos. The main objective of this internship is to organize the F&B operation therefore, it is necessary to assist, monitor, supervise and control the service at the operational level of the all units. This report contains the internship location description, the characterization of the area where it was developed and the functions performed during it. This report contains also my critical reflection where are mentioned the areas of identification with the master, performance analysis, difficulties encountered and suggested proposals. In this report I also highlight the importance of budgeting and the organizational process of an event in the F&B department. At the end of the report are the conclusions about the complexity of the functions and the personal stress required of professional in this field, as well as the analysis of my performance and my personal opinion during the internship.
The purpose of this report is to describe the activities carried out during the internship to complete the Masters in the Hotel Direction and Management. Beginning on 1st July 2019 and ending on 15th February 2019, the internship I did at Solverde SA, more specifically in the food and beverage department, it lasted 1260 hours. In my opinion, the internship is a fundamental step, because it aims to put into practice the theory previously acquired and prepare the master’s student for professional reality. In this report I conducted a theoretical research in books, articles and online documents, followed by direct observation over the internship and the application knowledge acquired in the first grade of the master. I joined the company as an intern to the assistant director of F&B, performing the internship in the food and beverage department, which includes the several bars, restaurants, kitchens, cellars and pantries of the three Algarve Casinos. The main objective of this internship is to organize the F&B operation therefore, it is necessary to assist, monitor, supervise and control the service at the operational level of the all units. This report contains the internship location description, the characterization of the area where it was developed and the functions performed during it. This report contains also my critical reflection where are mentioned the areas of identification with the master, performance analysis, difficulties encountered and suggested proposals. In this report I also highlight the importance of budgeting and the organizational process of an event in the F&B department. At the end of the report are the conclusions about the complexity of the functions and the personal stress required of professional in this field, as well as the analysis of my performance and my personal opinion during the internship.
Description
Keywords
Gestão de f&b Orçamentação Organização Operação e eventos