MF1782-3 Economic-Financial Processes Course in Establishments for the Production and Sale of Pastry Products

In the field of hospitality and tourism, it is necessary to know the different fields in the direction and production in pastry, within the professional restoration area. Thus, with this course, it is intended to provide the necessary knowledge for economic-financial processes in establishments for the production and sale of pastry products.

The objectives to be achieved with the realization of this sale course in the pastry store are the following: - Design and manage the budget of a pastry unit, implementing and applying budget control and establishing and applying corrective measures for the improvement of the business. - Register accounting operations of an establishment or pastry department according to current regulations based on a correct reception and control of the documentation. - Analyze the management and control of customer accounts, developing the operations that are inherent, in order to liquidate their balances in a timely manner. - Develop the liquidation operations of balances with suppliers and treasury management and control of boxes and banks, carrying out the necessary checks with the accuracy and accuracy required, in order to avoid situations of financial insolvencies. - Analyze and control the results obtained by an establishment, area or department of pastry, with the intention of optimizing them in coming periods.

It develops its professional activity in both large and small and small businesses in the hospitality sector. Being able to act in small establishments, on many occasions, as owner and head of pastry simultaneously. Develop your professional activity usually in private establishments, although you can also develop it in public establishments, mainly when it is located in the educational, health or social services sector.

This formation adjusts to the training itinerary of the MF1782_3 Financieros Formative Module in establishments for the production and sale of pastry products. It will certify you having overcome the different competition units included, and is aimed at accreditation of professional competences acquired through work experience and non -formal training. After doing this course you will be able to keep the management of a pastry establishment.

This online course is aimed at professionals in the world of hospitality and tourism. More specifically to professionals in management and production in pastry within the professional restoration area. In general, all those interested in acquiring knowledge related to economic-financial processes in establishments for the production and sale of pastry products.

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.