Catering and Restaurant Services

Description

General Description

The post-secondary specialisation programme in Catering and Restaurant Services aims at providing students with specialised professional qualifications which will prepare them to plan, manage and coordinate all the service and production operations entailed by catering and restaurant services. They will also be able to organise, manage and supervise work teams, carry out and monitor the offer in the F&B department, carry out technical tasks in the kitchen and restaurant, as well as to establish sales relations with customers and other parties.

Main activities

  • Plan, manage and coordinate all the service and production operations entailed by catering and restaurant services;
  • Design an organisational chart for the F&B department and make the corresponding job descriptions;
  • Supervise service standards and implement the corresponding control systems, thus ensuring continuing improvement;
  • Manage the customer feedback/complaints system, thus ensuring a quality service;
  • Coordinate and implement any corrective actions deemed necessary according to management indicators;
  • Design and carry out sales and promotional activities for different market segments;
  • Manage and coordinate all the service and production operations entailed by catering and restaurant services;
  • Develop promotional activities for the business unit and plan the sales policy for the service;
  • Manage the F&B department's attainment of objectives and budget execution;
  • Analyse the most recent market trends and use them to design the F&B offer;
  • Manage the department's human resources so as to ensure an appropriate and safe work environment, both for customers and staff;

Possible Career Paths

  • F & B Manager
  • Restaurant Manager
  • Head waiter/waitress
  • Waiter/ waitress
  • Bartender
  • Room Service Waiter
  • Storekeeper

Programme

1st Year

Subject Type Contact Hours ECTS
English for Catering and Restaurant Services Yearly 90 7
Quantitative Methods Yearly 30 3
F&B Management Yearly 60 7
Catering Event Organisation Yearly 90 7
Cost Control for the F&B Department Yearly 60 7
Cooking and Pastry Techniques Yearly 60 5
Restaurant and Bar Techniques Yearly 60 5
Nutrition, Food Hygiene and Safety Yearly 60 6
Business Protocol 1st Semester 30 3
Introduction to Tourism, Hospitality and Catering 1st Semester 30 3
Spanish for Catering and Restaurant Services 2nd Semester 30 4
Hotel Systems Maintenance 2nd Semester 30 3

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