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Intensive Course of Restaurant and Bar Management

Not Rated

Duration

4 Mesi

Group Size

Unlimited

Languages

___

Overview

The course is aimed at training professionals in the food and beverage (F&B) sector, especially barman and coffee art specialists. It consists of a 2-month theoretical/practical lesson plan developed in 23 training modules, divided into 5-hour lessons (8:30-1:30 a-m.) from Monday to Friday, and a 2-month training internship at a hotel or restaurant.

 

At the end of the course, students will undergo a final exam evaluated by an external commission. The final vote will be expressed in hundredths.
The Intensive Course of Restaurant, Bar & Sommelier Management will be held at pre-defined intervals throughout the year:
 

  1. First session: lessons start in January 2020;
  2. Second session: lessons start in February 2020.

Itinerary

Itenirary
Course Modules
MODULE 1 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 1
MODULE 2 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 2 (Theoretical / Practical)
MODULE 3 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 3 (Theoretical / Practical)
MODULE 4 Breakfast buffet and table decorations
MODULE 5 Coordination of different sections of F&B department (Theoretical)
MODULE 6 Menu and Coordination of different sections of F&B department during service (Theoretical)
MODULE 7 Cheese
MODULE 8 Coffee shop management techniques (Theoretical / Practical)
MODULE 9 Coffee shop management techniques (Theoretical / Practical)
MODULE 10 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 11 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 12 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 13 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 14 : The Basics of mixing techniques (Theoretical / Practical)
MODULE 15 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 16 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 17 Wine (Theoretical)
MODULE 18 Wine - Chapter 2: The Basics of Serving Wine
MODULE 19 Wine- Chapter 3: The Basics of Serving Wine
MODULE 20 Wine - Chapter 4: visit to a cellar and on site lunch
MODULE 21 Wine - Chapter 5: the beverage cost (Theoretical)
MODULE 22 Beer
MODULE 23 Beer: visit to a brewery

Tour's Location

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Organized by

gosrl

Member Since 2019

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