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Hotel Intercontinental Lisbon: Restaurante AKLA
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 10.11 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
O presente relatório tem por base o estágio curricular realizado no Hotel
InterContinental Lisbon entre 24 de setembro de 2018 e 25 de novembro de 2018, tendo
como objetivo a conclusão do Mestrado em Gestão do Turismo e da Hotelaria da
Universidade Europeia, em Lisboa.
A escolha de realizar um estágio dentro de uma cozinha teve o intuito de associar
a minha formação de base (Artes Culinárias e Gerenciamento de Restaurantes) com o que
aprendi durante o mestrado na Universidade Europeia em Gestão do Turismo e da
Hotelaria pois acredito que a gastronomia tem uma influência muito grande dentro do
setor do Turismo e Hotelaria. Neste sentido, o estágio realizado teve como objetivo
identificar como é organizado a cozinha de um hotel 5* no centro de Lisboa.
O turismo é uma atividade que tem grande importância no desenvolvimento socio
económico de um país e a gastronomia vem assumindo cada vez mais importância como
um produto para o turismo cultural uma vez que estamos na capital do país, onde as
motivações do turista também passam pela busca do prazer através da alimentação típica
do local de viagem.
A opção por realizar este estudo de campo dentro do restaurante AKLA, que foi
considerado o melhor restaurante de luxo do mundo (2017), teve o intuito de compreender
como funciona a gestão do restaurante do hotel InterContinental Lisbon, pois este
restaurante tipicamente português que está inserido no lobby do hotel atrai turistas e
hospedes durante o ano todo, além de servir todos os dias os empresários da região.
O presente trabalho passa por uma contextualização do turismo, hotelaria e
restauração em Portugal e em Lisboa, pela descrição da marca IHG e seus engajamentos,
pela apresentação dos serviços de alimentação do hotel Intercontinental Lisbon, pela
descrição do estágio realizado, designadamente, os serviços de alimentação oferecidos, a
cadeia de abastecimento do hotel, a estrutura de trabalho realizada no dia a dia, a
experiência e as funções dentro da equipa do restaurante Akla no InterContinental Lisbon.
As atividades exercidas, que passaram por uma experiência “on-the-job” num
restaurante de luxo premiado, numa cozinha gerenciada pelo Chef Eddy Melo,
acompanhado diariamente, a realização de tarefas em contexto real de trabalho,
destacando o show cooking com um contato direto com o público e o convívio com realidades culturais diferentes, permitiram a aquisição de competências em diversas
práticas de trabalho, na gestão de equipas e na tomada de decisão.
This report is based on the curricular internship held at Hotel InterContinental Lisbon between September 24, 2018 and November 25, 2018, with the objective of completing the Master in Tourism Management and Hospitality Management at the European University in Lisbon. The choice to do an internship in a kitchen was intended to associate my basic training (Culinary Arts and Restaurant Management) with what I learned during the masters degree at the European University in Tourism Management and Hotel Management as I believe that the gastronomy has a very large influence in the Tourism and Hospitality sector. In this sense, the internship was aimed at identifying how the kitchen of a 5 * hotel in the center of Lisbon is organized. Tourism is an activity that has great importance in the socio-economic development of a country and the gastronomy has been assuming more and more importance as a product for cultural tourism since we are in the capital of the country, where the motivations of the tourist also go through the search of pleasure through the typical food of the place of travel. The option to carry out this field study inside the AKLA restaurant, which was considered the best luxury restaurant in the world (2017), was intended to understand how the management of the restaurant of the InterContinental Hotel Lisbon works, because this typically Portuguese restaurant inserted in the lobby of the hotel attracts tourists and guests during the whole year, besides serving every day the businessmen of the region. The present work involves a contextualization of tourism, hotels and restaurants in Portugal and Lisbon, for the description of the IHG brand and its engagements, for the presentation of the food services of the Intercontinental Lisbon hotel, for the description of the stage carried out, namely, the services of food supply, hotel supply chain, day-today work structure, experience and functions within the Akla restaurant team at the InterContinental Lisbon. The activities carried out, which went through an on-the-job experience in an awardwinning luxury restaurant, in a kitchen managed by Chef Eddy Melo, accompanied daily, performing tasks in real working context, highlighting show cooking with a contact direct with the public and the conviviality with different cultural realities, allowed the acquisition of skills in diverse work practices, in the management of teams and in the decision making.
This report is based on the curricular internship held at Hotel InterContinental Lisbon between September 24, 2018 and November 25, 2018, with the objective of completing the Master in Tourism Management and Hospitality Management at the European University in Lisbon. The choice to do an internship in a kitchen was intended to associate my basic training (Culinary Arts and Restaurant Management) with what I learned during the masters degree at the European University in Tourism Management and Hotel Management as I believe that the gastronomy has a very large influence in the Tourism and Hospitality sector. In this sense, the internship was aimed at identifying how the kitchen of a 5 * hotel in the center of Lisbon is organized. Tourism is an activity that has great importance in the socio-economic development of a country and the gastronomy has been assuming more and more importance as a product for cultural tourism since we are in the capital of the country, where the motivations of the tourist also go through the search of pleasure through the typical food of the place of travel. The option to carry out this field study inside the AKLA restaurant, which was considered the best luxury restaurant in the world (2017), was intended to understand how the management of the restaurant of the InterContinental Hotel Lisbon works, because this typically Portuguese restaurant inserted in the lobby of the hotel attracts tourists and guests during the whole year, besides serving every day the businessmen of the region. The present work involves a contextualization of tourism, hotels and restaurants in Portugal and Lisbon, for the description of the IHG brand and its engagements, for the presentation of the food services of the Intercontinental Lisbon hotel, for the description of the stage carried out, namely, the services of food supply, hotel supply chain, day-today work structure, experience and functions within the Akla restaurant team at the InterContinental Lisbon. The activities carried out, which went through an on-the-job experience in an awardwinning luxury restaurant, in a kitchen managed by Chef Eddy Melo, accompanied daily, performing tasks in real working context, highlighting show cooking with a contact direct with the public and the conviviality with different cultural realities, allowed the acquisition of skills in diverse work practices, in the management of teams and in the decision making.
Description
Keywords
Turismo Hotelaria Hotel Cozinha Gastronomia Gestão Culinária