Postgraduate for administration and development of restoration services

If you work in the world of restoration and want to know the techniques to administer a kitchen and supervise the services provided in this sector, this is your time, with the postgraduate administration and development of restoration services, you can acquire the necessary knowledge to perform this function in the best possible way. Thanks to the course you will know the different administration processes necessary to succeed in a kitchen, as well as to develop quality services in restoration.

- Analyze the function and business planning process and define plans that are appropriate for culinary production units. - Identify the function of budgetary management and control of culinary production units, calculate costs and develop economic budgets that allow establishing action programs. - Analyze organizational and functional structures typical of different types of establishments, areas or departments of restoration, and its internal and external relations environment, justifying organizational structures and type of relationships appropriate to each type of company or departmental unit. - Apply methods for the definition of jobs and selection of appropriate personnel for culinary production units, critically comparing them. - Recognize the importance of the integration and adaptation of personnel to the organization and the actions and instruments that facilitate them. - Apply appropriate personnel management techniques for departments or culinary production units. - Apply techniques and communication skills and customer service that are used in gastronomic advice and resolution of requests and complaints. - Analyze the different modes of implementation and management of quality systems in culinary production units, justifying their applications. - Develop successfully the processes of preservation, service and postservice of food and beverage in restoration. - Know the process of preparing and finishing dishes in view of the client.

- Analyze the function and business planning process and define plans that are appropriate for culinary production units. - Identify the function of budgetary management and control of culinary production units, calculate costs and develop economic budgets that allow establishing action programs. - Analyze organizational and functional structures typical of different types of establishments, areas or departments of restoration, and its internal and external relations environment, justifying organizational structures and type of relationships appropriate to each type of company or departmental unit. - Apply methods for the definition of jobs and selection of appropriate personnel for culinary production units, critically comparing them. - Recognize the importance of the integration and adaptation of personnel to the organization and the actions and instruments that facilitate them. - Apply appropriate personnel management techniques for departments or culinary production units. - Apply techniques and communication skills and customer service that are used in gastronomic advice and resolution of requests and complaints. - Analyze the different modes of implementation and management of quality systems in culinary production units, justifying their applications. - Develop successfully the processes of preservation, service and postservice of food and beverage in restoration. - Know the process of preparing and finishing dishes in view of the client.

This postgraduate administration and development of restoration services prepares to have a complete vision of the services to be provided in restoration in addition to the administrative techniques to be carried out in cuisine.

This postgraduate administration and development of restoration services is aimed at all those professionals in the restoration sector who want to continue training, as well as interested persons to specialize in administrative functions of this environment.

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.