SERVICE MANAGEMENT IN THE CATERING BUSINESS

This is a Higher Level vocational training course from the Hotel and Catering professional family.

The general skills learned in this course consist in organizing the production and serving of food and drinks in catering businesses, determining offers and resources, controlling the supplies, production and service, following the budget and the quality, hygiene, hazard prevention, and environmental protection standards.

You will be able to work in big, medium and small catering businesses both from the public and private sectors. In this case, they work under the supervision of the directors of the business. They can also work in the wine and beverage industry, selling, distribution or as consultants.

MODULES AND STUDY HOURS.

1. FIRST YEAR.

  • Management of supplies of raw materials. 99 hours.
  • Bar-cafeteria processes and services. 198 hours.
  • Service processes in restaurants. 264 hours.
  • Quality and Food Safety Management. 66 hours.
  • Administration and business management in catering. 99 hours.
  • English. 165 hours.
  • Training and career guidance. 99 hours.


 2. SECOND YEAR.

  • Wine pairing. 100 hours.
  • Catering service and events planning and management. 180 hours.
  • Gastronomy and nutrition, 60 hours.
  • Human resources and team management in catering. 80 hours.
  • Second foreign language (French). 120 hours.
  • Kitchen management project. 50 hours.
  • Business and entrepreneurship. 60 hours.
  • Training in work centres. 360 hours.