Course in Food and Beverage Management in Zaragoza in Spain

View all Course Studies in Food and Beverage Management 2017 in Zaragoza in Spain

Food and Beverage Management

Many reputable international universities and other educational institutions offer the opportunity for greater personal development via law courses. These courses discuss current issues and trends involved in such fields as intellectual property and regulatory theory.

Students who study food and beverage management will be exposed to a variety of topics. Typical courses are mixology, food service preparation, hospitality laws, cost controls and beverage service. Many programs will also include experience in the field.

Spain, officially the Kingdom of Spain, is a sovereign state and a member state of the European Union. It is located on the Iberian Peninsula in southwestern Europe. Spanish universities regulate access to their own degrees and they fix the academic fees. They can also offer unofficial postgraduate degrees. The capital city Madrid has possibly the largest number of bars per capita of any European city and a very active nightlife.

Zaragoza city is located in the banks of Ebro River in the Zaragoza Province, Spain. It is home of one of the oldest cities in Spain, the University of Zaragoza.

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Expert Maitre

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels ... [+]

Course Studies in Food and Beverage Management in Zaragoza in Spain. Expert Maitre Learn how to run an impeccable restaurant service The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels, is causing the dining rooms of restaurants and hotels are being converted into real classrooms sense perception and culinary knowledge. During the various teaching units of each of the four modules of the University Degree, you'll acquire the practice of professional experience that will enable you to develop your job as Maitre in organization, planning and control of restaurant, having the skills necessary for the tasting wine and food pairings and for the preparation and organization of events and their respective protocol, not to mention the knowledge and service cocktail stick to defend yourself in this profession. Agenda Service Restoration - Introduction to the restaurant. Organization and service delivery. Organization and bar service. Buffet and room service. Banqueting. Service coffee, tea, cocktail and cigar. Charting and billing Small Organization Events and Protocol - Commercial Department. Types of events and protocol. Engineering menu. Wines, Pairing and Presentation. The Protocol on Restoration Events. Other complementary activities at the event. Wine tasting - History of wine and vine. Winemaking. Grapes and appellations. The organoleptic wine. The wine tasting. Spanish wine tasting. Service and food pairing. Barman - Cocktails - Introduction and history. The bar. Service station and glassware. Beverage types. Material and art mix. Ingredients. Restaurant Management - Management and processes food and beverage area. Purchasing Management. The economic management of the restoration. Management applied to catering establishments. Banquet. Products V range. Engineering menu. Other forms of restoration. GOALS In the course of expert Maitre, get that: You unwrap properly for the facilities and to develop all technical correction service depending on the type of establishment. Acquire the knowledge and skills to meet and serve customers properly. besides knowing treat potential customer complaints Comprehensively meet the internal organization of restaurant Know the organizational structure of a restaurant and its management, as well as the different types of services a restaurant (buffets, banquets, room service ...) Learn the parameters for making menus and letters. You learn to take an inventory of the restaurant Be aware correctly choose the restaurant staff Know step by step, the terms, concepts, components and factors that are involved in the development of wine tasting. Notions have the complete planning and execution of an event (from receipt to completion thereof), controlling their mounts, material and human needs. Departures The course Maître Expert is aimed at people who want to: Acquire specific preparation for joining a job in a catering company. Improve or update their training in preparation to play a responsible position. Taking professional opportunities as the maitre maitre restaurant or hotel. Admission requirements Access to Expertise of Maître course can be accomplished by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Expert In Food And Beverage Management

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The main objective of the Expert on Food and Beverage is introduce you to the latest trends and strategies for the management of food and beverages. The use of new management tools, innovative products, technical human, commercial and financial management of the company ... [+]

Expert in Food and Beverage Learn the latest trends and strategies of the catering industry The hotel and catering sector is demanding, increasingly, experts in the management of food and beverage area (food and beverage). The emergence of new markets and products in the international hospitality field, forces positioned at the forefront of the grid for this race to the competitiveness of hotels and restaurants. The main objective of the Expert on Food and Beverage is introduce you to the latest trends and strategies for the management of food and beverages. The use of new management tools, innovative products, technical human, commercial and financial management of the company. The alternation of theoretical content with other practical, a teaching team of recognized professionals, and the quality seal of Higher Education Open Hospitality, reaffirms our conviction that this program will enable you to cope with guaranteed success your practice . Agenda Organisation, Planning and Management Facilities Restoration - Management and processes food and beverage area. Purchasing Management. The economic management of the restoration. Management applied to catering establishments. Banquet. Products V range. Engineering menus. Other forms of restoration. Small Organization Events and Protocol - Commercial Department. Types of events and protocol. Engineering menu. Wines, Pairing and Presentation. The Protocol on Restoration Events. Other complementary activities at the event. Food Safety, Environment and Quality - concept and importance of quality. Implementation of a quality system. Hygiene and food safety. HACCP system. Quality and environmental health. Human Resources Management and Internal Communication - Organization and organizational culture. Analysis, description and assessment of jobs. Capturing human resources. Selection and orientation of human resources. The company training. Personal evaluation. Internal communication within the company. GOALS With the Expert on Food and Beverages obtain that: Know the different activities and operational tasks performed in the department to establish an overview of their performance and optimizing their management. You formes for you occupy a position of responsibility in this area to solve problems, work organization and teamwork. Learn the appropriate channels of communication between departments and achieve excellent levels of departmental cooperation. Have a measurement device to evaluate and discover deviations occur, analyze and take corrective measures. Learn the operational and management processes of the kitchen, living and commissary of a hotel. Know the organization and planning of banquets, as well as the operation of the commercial department. Sanitary meet technical requirements, legal obligations, responsibilities and mechanisms and tools for a successful adaptation of facilities and activities to current regulations on food hygiene for hotel facilities. Know the content and facilitate the development implementation and verification of HACCP System General Plans Self Hygiene and HACCP Plan applied to the food industry as established health regulations. Supervises negotiations with suppliers to achieve maximum economic efficiency in purchasing management. Outputs and RequisitosTitulación Expert on Food and Beverage is aimed at people who want to: Acquire specific preparation for joining a job within a hospitality company. Improve or update their training in preparation to play a responsible position. Taking as a career the Director of Food and Beverage. [-]