Postgraduate in supply, mise in Place and Billing in Restaurant

Training in service techniques in restoration and internal supply systems, we will know how to carry out a good MSE in Place, as well as serve customers properly, taking into account our necessary adaptation to the different psychological profiles of customers who come to our premises. With this course we will learn about provisioning, Mise in Place and the billing and closing of activity in the restaurant.

- Develop internal provisioning processes of genres and material and disposition of furniture and equipment, according to service orders or daily work plans related to the food and drinking service in the room. - Describe and organize processes on the tuning of facilities and equipment, as well as table assemblies and support elements, carrying out the other preservation operations in the restaurant. - Apply the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each. - Perform the daily closure of the production and cash settlement. - Describe and develop restaurant closure processes, applying common work procedures.

- Develop internal provisioning processes of genres and material and disposition of furniture and equipment, according to service orders or daily work plans related to the food and drinking service in the room. - Describe and organize processes on the tuning of facilities and equipment, as well as table assemblies and support elements, carrying out the other preservation operations in the restaurant. - Apply the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each. - Perform the daily closure of the production and cash settlement. - Describe and develop restaurant closure processes, applying common work procedures.

This postgraduate postgraduate, MISE in Place and Billing in Restaurant, prepares to train in the methods and techniques of provisioning products and raw materials, the Mise in Place and the restoration billing methods.

This course is aimed at all those who develop their professional activity both in large and medium -sized and small restoration, bars and coffee shops from the public or private sector, performing their functions under the dependence of the restaurant or room head. In general, anyone interested in initiating or expanding their training in this area of restoration.

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.