Catering Company Management Course: Catering Business Management Expert + University degree (+8 ECTS credits)

Over time, catering has gone from being a simple food and drink service to include other elements such as decoration, atmosphere, hiring, and even animation. All this is because customer expectations go beyond a complete menu. That is, it is no longer just a matter of a good meal, but also acquires the same importance details such as glassware, cutlery, tablecloths, etc. Therefore, qualified professionals are needed to be responsible for correctly performing these tasks. With this course of expert in company management of catering + professional technician in management and management of SMEs, the student will learn the necessary knowledge to direct and manage catering companies in all aspects.

- Develop the necessary competences to address the strategic direction of catering companies. - Analyze information and design loading, transport and discharge processes of genres, culinary and material elaborations with the objective of offering catering services. - Describe and apply procedures for the supervision of loading/discharge and transport processes of genres, culinary and material elaborations to offer catering services. - Offer the basis for carrying out the administrative processes of the company, specifically: payrolls and social insurance, accounting and billing, tax obligations. - Develop the skills and skills necessary to perform an analysis of the company's situation from a critical sense. - Provide training to be able to assume the necessary daily work in the processes of point 1, in order to develop it with the greatest possible professionalism. - Integrate these management tasks into business planning and decision -making, through a global and correct vision of information about the company's situation regarding the different areas in which the professional intervenes.

- Develop the necessary competences to address the strategic direction of catering companies. - Analyze information and design loading, transport and discharge processes of genres, culinary and material elaborations with the objective of offering catering services. - Describe and apply procedures for the supervision of loading/discharge and transport processes of genres, culinary and material elaborations to offer catering services. - Offer the basis for carrying out the administrative processes of the company, specifically: payrolls and social insurance, accounting and billing, tax obligations. - Develop the skills and skills necessary to perform an analysis of the company's situation from a critical sense. - Provide training to be able to assume the necessary daily work in the processes of point 1, in order to develop it with the greatest possible professionalism. - Integrate these management tasks into business planning and decision -making, through a global and correct vision of information about the company's situation regarding the different areas in which the professional intervenes.

Over time, catering has gone from being a simple food and drink service to include other elements such as decoration, atmosphere, hiring, and even animation. All this is because customer expectations go beyond a complete menu. That is, it is no longer just a matter of a good meal, but also acquires the same importance details such as glassware, cutlery, tablecloths, etc. Therefore, qualified professionals are needed to be responsible for correctly performing these tasks. With this course of expert in company management of catering + professional technician in management and management of SMEs, the student will learn the necessary knowledge to direct and manage catering companies in all aspects.

Over time, catering has gone from being a simple food and drink service to include other elements such as decoration, atmosphere, hiring, and even animation. All this is because customer expectations go beyond a complete menu. That is, it is no longer just a matter of a good meal, but also acquires the same importance details such as glassware, cutlery, tablecloths, etc. Therefore, qualified professionals are needed to be responsible for correctly performing these tasks. With this course of expert in company management of catering + professional technician in management and management of SMEs, the student will learn the necessary knowledge to direct and manage catering companies in all aspects.

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.