UF0256 course control of the economic activity of the bar and cafeteria

For the team of professionals in the field of restoration, more specifically of bar and cafeteria service, it is very important to develop the processes of preservation, service and postservice typical of the bar-cafeteria, autonomy applying the corresponding techniques autonomy, welcoming and attending to the client, achieving the established quality and economic objectives, respecting the norms and practices of safety and hygiene in the food manipulation and managing administratively small establishments of this nature. Thus, with this course the necessary knowledge will be provided to control the economic activity of the bar and cafeteria.

- Analyze the restoration sector and, in particular, the activity of bar-cafeteria, considering the relations of these establishments with other companies. - Perform simple viability projects of a small bar-cafeteria using the existing information channels for the constitution and implementation of small businesses. - Analyze food and drink supply systems and execute inherent operations according to the selected systems. - Estimate possible prices of gastronomic offers and bar-cafeteria drinks, calculating the costs of raw materials and other genres. - Develop the management and control systems necessary for the exercise of bar-cafeteria activity.

It develops its activity in small-sized bars -feteries, frequently of a family type, being able to be a self-employed or on behalf of others. It also develops its professional activity in large and in medium restoration companies, bars and coffee shops of the public or private sector. In this case, it performs its functions under the dependence of the chief or second head of restaurant or room, or equivalent hierarchical.

This training adjusts to the training itinerary of the Formative Unit UF0256 Control of the economic activity of the bar and cafeteria certifying having exceeded the different units of competition included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will choose to obtain the corresponding certificate of professionalism, through the respective calls Publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at all those interested in acquiring knowledge regarding the services of Bar and Cafeteria in a general way and, more specifically, regarding controlling the economic activity of the bar and cafeteria.

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.