Master in Bar and Cafeteria Service + University Degree

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 master in bar and cafeteria the knowledge necessary to develop the processes of food and beverage service in bar and table will be provided.

- Produce simple oral messages in English in usual situations of restoration activity, in order to improve service and materialize sales. - Produce or complete short and simple written documents, necessary for the marketing of the offer and management of restoration activities. - Communicate orally with one or more customers in English, holding simple conversations, to improve the service offered. - 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. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations of the bar-cafeteria offer. - Analyze and develop the setting process of exhibitors and tasting bars in the bar-cafeteria. - Design decorations with genres and gastronomic products. - Analyze and define gastronomic offers characteristic of bar-cafeteria. - Perform simple viability projects of a small bar-cafeteria using the existing information channels for the constitution and implementation of small businesses. - Analyze food and drink supply systems and execute inherent operations according to the selected systems. - Estimate possible prices of gastronomic offers and bar-cafeteria drinks, calculating the costs of raw materials and other genres. - Develop the management and control systems necessary for the exercise of bar-cafeteria activity.

- Produce simple oral messages in English in usual situations of restoration activity, in order to improve service and materialize sales. - Produce or complete short and simple written documents, necessary for the marketing of the offer and management of restoration activities. - Communicate orally with one or more customers in English, holding simple conversations, to improve the service offered. - 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. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations of the bar-cafeteria offer. - Analyze and develop the setting process of exhibitors and tasting bars in the bar-cafeteria. - Design decorations with genres and gastronomic products. - Analyze and define gastronomic offers characteristic of bar-cafeteria. - Perform simple viability projects of a small bar-cafeteria using the existing information channels for the constitution and implementation of small businesses. - Analyze food and drink supply systems and execute inherent operations according to the selected systems. - Estimate possible prices of gastronomic offers and bar-cafeteria drinks, calculating the costs of raw materials and other genres. - Develop the management and control systems necessary for the exercise of bar-cafeteria activity.

This master in bar and cafeteria prepares you to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in bar and cafeteria service.

This master in bar and cafeteria service is aimed at all those interested in acquiring knowledge regarding bar and cafeteria services in a general way and, more specifically, regarding food and beverage service techniques in bar and table.

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.