MF1104-3 COURSE Management of Food and Beverage Service Departments

Today, one of the sectors that generates the most employment is the services sector, especially in relation to the field of restoration, therefore, thanks to the next course, the student can implement the knowledge acquired in this professional field, since he will learn and can put into practice the way to manage the department of food and drinks successfully, which will be very useful in the development of their work environment.

- Carrying out the planning of the Department of Food and Beverage Service. - Know the organization of restoration establishments. - Learn the operation of the personnel selection process and the personnel integration function in the food and beverage service departments. - Deepen the function of the work team management in the departments of Food and Beverage Service. - Study quality management in food and beverage service departments.

The students of this course may develop their professional activity both in large and in medium and small restoration, bars and coffee shops of the public or private sector, performing their functions under the dependence of the restaurant or room leader, or equivalent hierarchical superior.

This training adjusts to the training itinerary of the MF1104_3 Training Module Management of Food and Beverage Service Departments, certifying having overcome the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls They are 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).

The personnel dedicated to the hospitality and restoration sector, chiefs or chiefs of dining room, room, bar, banquets, etc., room masters, and ultimately to all those who wish to receive training belonging to this sector and expand knowledge within the scope of the management of food and beverage service departments.

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.