Program
Food quality in catering:
– Types of restoration;
– The product in restoration;
– Relationship with customers;
– Marketing in restoration;
– Hygiene and food safety;
Management in restoration:
– Supply (purchases, goods, storage, distribution, economate);
– Food and Beverage Control (standards, costs and controls);
Healthy eating and restoration:
– Healthy food offer;
– Menus (preparation and analysis of menus).
Internship(s)
NAO