International Master in Chief of Sala (waiter + maitre)

The service and attention in the restaurant need more and more qualified professionals, capable of offering maximum customer satisfaction. People who make up these restaurants must have excellent qualities, intuition, taste for service and commercial mentality. This mastery is focused on acquiring essential knowledge for the service in the room, customer service, adequate communication and, in conclusion, the sale in restoration.

- Know the different types of services of a restaurant (buffet, banquets, Room Service ...), knowing the protocol in the treatment of each of the products to properly develop in their daily work. - Know how to treat possible client claims, inventory control and department staff management. - Learn the parameters for the preparation of menus and letters. - Have complete notions about the planning and realization of the event (from reception to the end of it), controlling its assemblies, material and human needs. - Learn the billing and closing process of restoration activity. - Contact orally properly in English

Maître. Restoration Service staff. Waiters, second restaurant or room chief, restaurant or room sector, etc.

You will know the operation of a restaurant, the reappretion methods, as well as the type of facilities, equipment and raw materials necessary. This mastery is focused on acquiring essential knowledge for the service in the room, customer service, adequate communication and, in conclusion, the sale in restoration. The knowledge about billing that we will acquire with this mastery will help us in the management of our own restaurant or in our professional work as a member of any other premises. Similarly, at the end of the master's degree, the student can relate elementaryly to other people in English.

The mastery is aimed at all those who wish to acquire, improve and update their training in this sector with a specific preparation to join a job as head of room and maître.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.