Course description
Carry out feasibility projects for opening a restaurant, analysing the organisation and planning of its services, cost control and hygiene and safety regulations.
Course content
1. Services, organisation and planning in restaurants
2. Service planning
3. Control of revenue, expenses, safety and hygiene in restaurants
4. Safety and hygiene management in restaurants
2. Service planning
3. Control of revenue, expenses, safety and hygiene in restaurants
4. Safety and hygiene management in restaurants