Expert Course in Bar y Restaurant

Training to be in charge of Bar and Restaurant, learning to direct and manage the activities of a restaurant or unit of food and drinks production and service, define and supervise its processes and optimize the material and human resources available to achieve the maximum profitability of the unit, also knowing the service techniques in restoration and internal supply systems, in addition to learning how necessary adaptation to the different psychological profiles of the clients that come to our premises. With this course we will learn tasks of the bar and restaurant.

- Be in charge of bar and restaurant. - Develop restoration business projects in order to analyze their degree of viability. - Analyze the function and business planning process and define plans that are adequate for areas, departments or restoration establishments. - Learn concepts of the restoration area. - Know the needs of maintaining a restaurant. - Analyze the design and implementation process of quality management and assurance systems for adaptation to the organization. - Recognize the importance of documentation of quality and environmental management processes, to guarantee its usefulness as a management element. - Interpret oral messages of medium complexity in English, expressed by customers and suppliers at normal speed in the field of tourism activity, in order to provide adequate service, achieve customer satisfaction, materialize sales and exchange information with other professionals in their field.

It develops its professional activity in large, medium and small establishments for traditional, modern and catering restoration, generally private, although they can also be public, mainly in the educational, health or social services sector. It can be autonomous or on behalf of others, performing their functions independently or subordinated to the director of the restaurant area or to the establishment's own director when the production unit is part of a broader production and service structure.

The following course prepares you to be in charge of Bar, knowing how is the management, planning and viability study of a bar or restaurant, in addition to deepening issues of management and human resources in restoration, learning the functions of the person in charge of both purchases and of supply systems in the bar-restaurant and mise place, knowing the service and customer service, the billing and closing of the activity, in addition to knowing the language of English for restoration services.

This course is aimed at all those interested in a particular or labor way in the world of restoration management, more specifically as a bar and restaurant.

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.