Course in Restaurant Management in Europe

Compare Course Studies in Restaurant Management in Europe 2017

Restaurant Management

Universities and colleges set their own admission requirements for higher education courses, so they vary broadly. Depending on the course, graduate student may be able to get into higher education with a range of qualifications. If you're applying to do a Foundation Degree course, you may find that work experience is taken into consideration alongside any qualifications you have. Some higher education institutes and colleges offer Foundation Years as preparation for a certain degree courses. They usually don't result in separate criteria as they simply qualify you to enter the degree program itself. Foundation Years aren't within reach for all degree courses, however.

Although restaurant managers supervise all operational aspects of a restaurant, they will still need to know basic information about the kitchen/culinary components of running a successful restaurant, such as food preparation, buffet techniques and principles of food sanitation. In addition, restaurant management courses also touch on interpersonal communication, human resources and employee relations.

Europe, one of the world's seven continents, is usually known as the westernmost peninsula of Eurasia. Second smallest continent, with 10,180,000 (km2), the area regroups 50 countries.

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Course in Catering and Buffet for the Experienced Cook

Culinary Institute Kul IN
Campus Full time 2 months January 2017 Croatia Sisak

The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. [+]

Course Studies in Restaurant Management in Europe 2017. Course: Catering and Buffet for the Experienced Cook The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. As part of this program, students will not only learn various techniques for food preparation and methods for food arrangement, but also professional standards of presentation and food service. The Catering and Buffet program is aimed at individuals who wish to broaden their knowledge and focus their professional career in the direction of the culinary arts, regardless of their current profession. Other course information: Lesson Schedule: 6 hours/day Monday through Friday Language: Croatian and/or English Learning and Reading Materials: provided by Kul IN Uniforms: provided by Kul IN Program length:  2 months Program cost per student:  3.700 Euros (VAT included) Upon successful completion, each student will receive a certificate from Kul IN for a Professional Cook of Catering and Buffet. Tuition includes: All training and materials for the programProfessional Cook of Catering and Buffet. Transportation from Zagreb International Airport to Kul IN Housing in Sisak Lunch on school days Costs for field trips PROGRAM START DATES January 9, 2017 March 13, 2017 May 15, 2017 July 31, 2017 October 16, 2017 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

Course - Cakes And Pastries For Restaurants

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of bakery, confectionery and salty and sweet pastries commonly used in cooking [+]

Baking and Pastry for restaurants: Master the techniques of professional pastry Course for knowledge and practical application of techniques for bakery, pastry and savory pastries and sweet routine use in kitchen of restaurants. The course starts on 04/05/2015 and ends on 05/29/2015. Course Competencies terminals: a) Master the techniques of making bread, pastry and confectionery b) Know how to organize the departure of pastry in the kitchen department c) To design a cuisine dessert at the restaurant d) Can develop with creativity and the gastronomic innovation pastry restoration. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) Qualification: Passing Module entitles the Specialization Diploma in Pastry and Baking for Restaurants. [-]

Technical Degree in Gastronomy and Restaurant Service

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 3 years September 2017 Spain Barcelona

Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. [+]

Course Studies in Restaurant Management in Europe 2017. Qualification Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. Duration Three years Teaching language The classes will be given entirely in Spanish Methodology This is mainly practical program. 60% of the classes are practised in kitchen departments and the restaurant service of the Hotel-School, and 40% are theory. Professional practices also carried out in each of the three summers (2, 3 and 6 months) Entrance High school certificate or aged over 16 Goals - The students must be operational in the different sections of the kitchen (bakery, cold room, sauce unit, entremetier) and must be capable of planning purchases, controlling costs and administering the kitchen. - The students must be operational in the different room and bar services, they must know how to plan receptions and special services and have knowledge on cocktail making and pairing dishes with wines. [-]

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 ... [+]

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. [-]

Upper Reaches Of Maitre

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

The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire the practice of professional experience that will enable you to develop your work in organization ... [+]

Course Studies in Restaurant Management in Europe 2017. Advanced Course Maître Specialize and improve professionally as maître The restaurant maitre must possess excellent qualities of intuition, taste for service and business-minded. The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire with practical work experience that will enable you to develop your work in organizing, planning and control of restaurant, having the skills to wine tasting and pairings and for the preparation and organization of events and their respective protocol. "The pleasure of serving" is clearly reflected in this specialty restaurant maitre. Loyalty and customer confidence towards establishing clearly wins in this post. The human factor is still the differentiator, take advantage of it! Module for wine tasting, you will receive at your home a batch with the following products: September 2 pulses corkscrew silver aluminum. Cover wine chiller. Set wine accessories. Lot of bottles for wine tasting: WHITE WINES: Cosme Palacio, Selected Harvest. Isilla Winery, Verdejo. WINE: Carratraviesa Rosado. RED WINES: Garnacha Salvaje del Moncayo. Altico Syrah. Robatie, book Agenda Professional Bartender - 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 Wine tasting - History of wine and vine. Winemaking. Grapes and appellations. The organoleptic wine. The wine tasting. Spanish wine tasting. Service and food pairing. 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. GOALS With the Advanced Course 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, as well as an inventory of the restaurant 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. Career Opportunities The upper course is maître aimed at those who wish to acquire, improve and update their training in this sector with specific training to take up a job as head maître bar. [-]

Marketing Course Hotels And Restaurants

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

This Marketing Course Hotel and Restaurant aims to train future leaders of the commercial area of ​​a hotel establishment, responsible for advertising hotels, professionals who know how to develop a marketing plan, knowing that it does not depend on the size of the company, but the scope of it, the use of means that it has and the fulfillment of the objectives that have been proposed ... [+]

Marketing Course in Hotel and Restaurant Develop a Marketing Plan for your business The tourism marketing will arise from the short-and long-term, an analysis of internal and external reality, defining the market well and know how we want to be perceived to work develop strategies to achieve all that we are tracing. This Marketing Course Hotel and Restaurant aims to train future leaders of the commercial area of ​​a hotel establishment, responsible for advertising hotels, professionals who know how to develop a marketing plan, knowing that it does not depend on the size of the company, but the scope of it, the use of means that it has and the fulfillment of the objectives that have been proposed. Agenda Marketing hospitality and tourism - Description. Marketing-marketing-customer orientation. Philosophy, management and marketing concepts. Satisfaction of human needs. Challenges of marketing. Marketing research and information systems. Definition of trade policy - Marketing in size. SWOT analysis. Operational Marketing. Market segmentation. Competitive environment. Communication policy - Communication. Advertising. Public Relations: PR Distribution Process. Creating a new product. New technologies in marketing and marketing - Marketing and creativity. Internet as a sales channel and distribution. Marketing Plan - Develop a marketing plan. Segmentation and target market selection. Communication plan. The commercial product as Variable - Elements of hotel marketing. Product / Service. The product. Strategies for tourism product. Stages. The pricing policy. Strategy. GOALS With the Course of Marketing for Hotels and Restaurants get that: Understand the needs of our customers and how to reach them, correspondiéndolas with our product and service. You establish the correct pricing, analyzing all the factors that influence it You establish a distribution policy Post advertisements for your business and know how to treat PR Know the new technologies through internet marketing and B2B keys Learn the implementation of a marketing plan and related action plan, analyzing every stage (market study, conducting the SWOT analysis and interpretation, study of competition, market segmentation ...) Career Opportunities The course Marketing in hotels and restaurants is aimed at all those who wish to acquire, improve and update their training in this sector with a specific preparation to join a job as head of the commercial area, commercial restaurant or hotel, within department of marketing and sales in a hospitality company. [-]

Restaurant Management Course

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

The primary objective of this Course Restaurant Management, is to introduce you to the latest trends and strategies in the hospitality sector, through the knowledge of the use of new tools restaurant management, innovative products, technical human, commercial management and financial company ... [+]

Course Studies in Restaurant Management in Europe 2017. Restaurant Management Course Specialize in Restaurant Management The primary objective of this Course Restaurant Management, is to introduce you to the latest trends and strategies in the hospitality sector, through the knowledge of the use of new tools restaurant management, innovative products, technical human, commercial management and financial company. In the international hospitality field, the emergence of new markets and products, forcing us all to position ourselves at the forefront of the grid for this race for competitiveness, organization and management of our restaurants and hotels. Agenda Management processes and food and beverage area. Restoring deals. Shopping-commissary-cellar. Restaurant services. Kitchen Purchasing Management. Purchasing Management. Controls in the area of ​​food and beverages. Facilities and infrastructure. E-Market places. Purchasing management and just in time The economic management of the restoration. Economic management in the restoration. Retail prices in the Administration restoration applied to catering establishments. Control store. Personnel costs Banquet. Satisfaction survey. Turnover. Policy reserves. Planning and installation. Mounting types in different services. Assembling furniture. Seat the guests (based protocol rules). Preparation of menus. Menu layout. Types of assembly. Staff works. Cost of food & drink menus Products V range. Classification of food ranges. Detailed description of the v range. Traceability (traceability) or product loteado Engineering menu. Conditions and requirements for the development of a menu. Conditions and requirements for the preparation of a letter. Engineering menu. Foodservice sales statistics. Retail prices. Sales and Billing Other forms of restoration. Other forms of catering, catering, communities and social restoration. Catering, communities and social restoration GOALS With Restaurant Management Course obtain that: Learn the operation and management of the departments that make up the food and beverage department. You learn to manage our business purchases. Learn as they should be our business facilities to meet the legal requirements on health and hygiene matters. You learn to calculate the costs of production with food and drink and learn to calculate from these costs, the retail prices. Know a banquet management from recruitment to completion of the event. Learn the meaning of V range products. Learn to negotiate to practice when negotiating with suppliers. Know other ways to restore the world. Learn new techniques that are being implemented in these times. Ahondes on the issue of restoration and social communities. Career Opportunities The restaurant management course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a position intermediate or higher level as director of bars, restaurants and shopping. In general, working within the food and beverage department. [-]

Senior Technician Certificate - Hotels And Restaurants

Ecole Supérieure de Commerce de Communication et de Gestion
Campus Full time Part time September 2017 France Nice Cannes + 1 more

<strong>FRENCH</strong> The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. [+]

FRENCH The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. The aim is also to give them the ability to communicate orally, to learn, to document, to understand a message, to carry a message, appreciate a message or situation. FOREIGN LANGUAGES A foreign language Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. Foreign language B Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. GENERAL AND TOURISM ECONOMY The foundations of economic knowledge. The financing of the economy. Regulation. International economic relations. The global economy. The economic cycle and tourism. The tourist market and its actors. Development policies in the sector. LAW Law and economic activity. The hotel business and commercial activity. Labor relations in the hospitality business. The difficulties of hotel and catering businesses. Legal relations in the hospitality business and / or restoration with consumers. The linkages in the hospitality industry and catering to consumers. SAVE NOW The company designs and diversity of the company. The company in the production system. The company decision center. The company, organization and people. Management of human resources. The company and its strategic approach. The company, society and ethics. MANAGEMENT ACCOUNTING, TAX AND FINANCIAL Overview of technical and management capabilities. Administrative organization and IT. The accounting information system. The information management system. Other management tools. Operating budgets. The control of operating performance. The embodiment of the dashboard. Economic and financial aspects of entrepreneurship. MARKETING The marketing approach. Knowledge of the needs and the market. The mercatiques variables. Other variables mercatiques. APPLIED SCIENCES Food quality. Ergonomics, comfort and safety. Hygiene and maintenance of premises, equipment, materials, coatings and textiles. Psychosociologie food. PROFESSIONAL TECHNICAL Culinary engineering research and development. Systems. Equipment. Planning. Production. The animation production. Optimization. Food & beverage knowledge. Procedures and documents required for operating the system restoration or service. Benefits restoration. The operation of the outlets. The billing system and the body. Animation in restoration. Commercial media restoration. The reception and marketing of catering. The operational management of human resources. Control, quality and restoring productivity. Accommodation and professional communication. The host-hosting concept. Work organization. The design of the product. Sales momentum. Diagnosis and control. ENGINEERING AND MAINTENANCE The hotel engineering and restoration. The conduct of an investment operation. Stakeholders. The planning regulations. Programming. Maintenance. Security. Design principles. The context of the intervention. The definition of space requirements, layout and equipment. Technical engineering elements of restaurants. The business case for a consultation equipment market. COURSES Workplace immersion a total of 16 to 20 weeks, including 12 consecutive weeks in the first year. The remaining weeks can be split into one or more parties in one or more companies. [-]