MF1046-2 Course Food and beverage service techniques in bar and table

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 food and beverage service processes in bar and table.

-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.

It develops its activity in small-sized bars -feteries, frequently of a family type, being able to be a self-employed or on behalf of others. It also develops its professional activity in large and in medium restoration companies, bars and coffee shops of the public or private sector. In this case, it performs its functions under the dependence of the chief or second head of restaurant or room, or equivalent hierarchical.

This training adjusts to the training itinerary of the MF1046_2 Training Module Food and beverage service techniques in bar and table, certifying having overcome the different competition 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).

This course 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.