UF0259 Customer Service Course and Customer Service

Training in service techniques in restoration and internal supply systems, we will know how to carry out a good MSE in Place, as well as serve customers properly, taking into account our necessary adaptation to the different psychological profiles of customers who come to our premises. With this course we will learn about service and customer service in the restaurant.

- Describe and develop the food and drinking service process in the room, using the most appropriate techniques for each restoration formula. - Identify the different types of customers and more effective food and drink techniques in the restaurant, and differentiate and apply procedures to interpret and solve information needs, claims and complaints.

Course, certification, professional, service, restaurant, provisioning, Mise in Place, restaurant, traditional, atmosphere, cleaning, lighting, soundproofing, wines, hospitality, restoration, food, drinks, orders, relief, inventories, departments, stock, albaranes, invoices, attention, customer, loyalty, claims, product, merchandising, billing.

This training adjusts to the training itinerary of the Formative Unit UF0259 Service and Customer Service in restaurant certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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).

Training in service techniques in restoration and internal supply systems, we will know how to carry out a good MSE in Place, as well as serve customers properly, taking into account our necessary adaptation to the different psychological profiles of customers who come to our premises. With this course we will learn about service and customer service in the 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.