- Describe the organizational structure of restaurants. - Know the regulations applicable to this type of establishments. - Develop the most relevant aspects related to restaurant management. - Classify and evaluate the genres and raw materials used in restaurants based on their organoleptic, nutritional, quality characteristics and possibilities of intervention in gastronomic offers. - Analyze and define supply, reception and storage processes for beverages, raw and semi-finished goods, culinary preparations and other materials, specifying control measures and instruments, and applying them. - Analyze the business planning function and process and define plans that are appropriate for areas, departments or restaurant establishments. - Apply personnel selection techniques for establishments, areas or catering departments to define and cover each and every job. - Analyze all types of services and special events in restaurants that are suitable for food and beverage service departments. - Analyze banquet service procedures in the catering establishment, identifying the necessary resources and the derived budget. - Design and manage the budget of a restaurant unit, launching and applying budget control and establishing and applying corrective measures to improve the business. - Record accounting operations of a food and beverage establishment, area or departments according to current regulations based on correct reception and control of documentation. - Determine the composition and characteristics of diverse gastronomic offers taking into account the economic and commercial parameters contemplated in the restaurant sector. - Develop promotional actions applicable to restaurant establishments, applying marketing techniques.
