MF1103-3 course supervision and development of restoration service processes

Today, one of the sectors that generates the most employment is the Servicos sector, especially in relation to the field of restoration, therefore, thanks to the next course, the student can implement the knowledge acquired in the professional field successfully since he will know the different service techniques in restoration and internal supply systems, he will know how to carry out a good mise in Place, as well as serve customers properly.

- Develop successfully the processes of preservation, service and postservice of food and beverage in restoration. - Know the process of preparing and finishing dishes in view of the client. - Start the assembly process of premises and exhibitors for genres and culinary elaborations within the framework of any type of gastronomic service and special restoration event

The students of this course may develop their professional activity both in large and in medium and small restoration, bars and coffee shops of the public or private sector, performing their functions under the dependence of the restaurant or room leader, or equivalent hierarchical superior.

This training is adjusted to the training itinerary of the training module ¬MF1103_3 Supervision and development of restoration service processes certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls They are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

The personnel dedicated to the hospitality and restoration sector, chiefs or heads of dining room, room, bar, banquets, etc., room masters, and ultimately to all those who wish to receive training belonging to this sector and expand knowledge within the scope of the supervision and development of restoration service processes.

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.