Postgraduate in food and wines service

For the team of professionals in the field of restoration, more specifically bar and cafeteria service, it is very important administratively small establishments of this nature. Thus, with this course the necessary knowledge will be provided to develop the processes of food and beverage service in bar and table, specifically food and wines.

- Identify the different types of customers and more effective wines sales, and the procedures to interpret and solve information needs, claims and complaints. - Develop a predetermined wine service process, using the most appropriate techniques for each type and service standards. - Perform simple tastings of the most significant types of wines, identifying their basic characteristics and flavors, using the proper vocabulary and using tasting sheets. - Calculate external supply needs of usual consumption wines according to gastronomic offers and predetermined sales expectations. - Make the wines for later storage and distribution. - Describe wine storage systems in the cellar, control consumption and execute operations inherent in their conservation. - Develop an internal wines supply process according to certain service orders or daily work plans, controlling its service temperature in the Bodeguilla or Cava of the day. - Define simple wines cards to different gastronomic offers, which are attractive to potential clientees and favor the achievement of objectives of sale of alleged establishments. -Develop the process of tuning or MISE-EN-PLACE OF FURNITURE, facilities and equipment of the Bar-Cafeteria, to adapt it to the subsequent realization of the service. - Develop the food, drinks and accessories service process in bar and table, in accordance with the service standards and the organization and control procedures of the Bar-Cafeteria. - Identify the different types of customers and more effective food and drinking techniques in bar and table, and differentiate and apply procedures to interpret and solve information needs, claims and complaints. - Apply the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each. - Develop the closing process of the bar-cafeteria according to predetermined procedures.

- Identify the different types of customers and more effective wines sales, and the procedures to interpret and solve information needs, claims and complaints. - Develop a predetermined wine service process, using the most appropriate techniques for each type and service standards. - Perform simple tastings of the most significant types of wines, identifying their basic characteristics and flavors, using the proper vocabulary and using tasting sheets. - Calculate external supply needs of usual consumption wines according to gastronomic offers and predetermined sales expectations. - Make the wines for later storage and distribution. - Describe wine storage systems in the cellar, control consumption and execute operations inherent in their conservation. - Develop an internal wines supply process according to certain service orders or daily work plans, controlling its service temperature in the Bodeguilla or Cava of the day. - Define simple wines cards to different gastronomic offers, which are attractive to potential clientees and favor the achievement of objectives of sale of alleged establishments. -Develop the process of tuning or MISE-EN-PLACE OF FURNITURE, facilities and equipment of the Bar-Cafeteria, to adapt it to the subsequent realization of the service. - Develop the food, drinks and accessories service process in bar and table, in accordance with the service standards and the organization and control procedures of the Bar-Cafeteria. - Identify the different types of customers and more effective food and drinking techniques in bar and table, and differentiate and apply procedures to interpret and solve information needs, claims and complaints. - Apply the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each. - Develop the closing process of the bar-cafeteria according to predetermined procedures.

This postgraduate postgraduate and wines service prepares the students to know how the food and wines service is prepared and served in the hospitality sector.

For the team of professionals in the field of restoration, more specifically bar and cafeteria service, it is very important administratively small establishments of this nature. Thus, with this course the necessary knowledge will be provided to develop the processes of food and beverage service in bar and table, specifically food and wines.

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.