Mâitre: room and bar management

Description

Topic 1: People Management

Staff management in restoration I: planning

• Staff Planning
• organization and organization chart
• Obligations and labor rights
• Professional categories and groups in hospitality
• The employment contract
• The training and recruitment process
• The formation

Staff management in restoration II: management

• Job description: the Job Description
• Recruitment and selection of personnel
• The job interview and selection
• Incorporation into the workplace: the adaptation process
• Staff evaluation
• Management by objectives: the DPO

Topic 2: Purchasing Management

Purchasing management in the restaurant I

• The purchasing department and its objectives
• Selection of suppliers and supply channels
• interdepartmental integration

Purchasing management in the restaurant II

• Valuation of inventories: FIFO, LIFO, HIFO, standard cost and average cost
• economic management
• consumption
• discounts and rappels
• The stock and the rotation of merchandise
• “In house” products vs “convenience food”: I, II, III, IV and V food range
• Just-in-time products
• The purchasing manager, his responsibility and his functions

Topic 3: Kitchen Management

Purchasing management in the restaurant I

• The purchasing department and its objectives
• Selection of suppliers and supply channels
• interdepartmental integration

Purchasing management in the restaurant II

• Valuation of inventories: FIFO, LIFO, HIFO, standard cost and average cost
• economic management
• consumption
• discounts and rappels
• The stock and the rotation of merchandise
• “In house” products vs “convenience food”: I, II, III, IV and V food range
• Just-in-time products
• The purchasing manager, his responsibility and his functions

Topic 4: Service Management

Introduction to the service in the room

• From the moment of welcome to the moment of farewell: the service protocol
• The importance of conversation
• Small attentions for “my client”
• The “psychological” moment of the account

The table assembly

• The mise en place of the table
• The seat, the table and its measurements, the fleece, the table linen and the cutlery
• Types of service: French, Russian, English, American and buffet
• beverage service

Success events and restoration

• Characteristics of successful events
• Create the line of communication
• The "fil rouge"
• Types of events in the restoration
• Administrative management of events

Room service management

• Service categories in room and kitchen
• Customer service
• Complaint management and active sale
• Food and beverage service protocol
• The preparation of the room and the cleaning of the table: types of mise en place

Kitchen service in room: the “flame” or flambéed

• Kitchen service techniques in room
• The flambé technique
• Instructions, advice and safety regulations

Theme 5: The professional waiter

• Types of plates and cutlery
• service techniques
• Preparation and mise en place of the table
• The mise en place of table cutlery
• menu types
• the gueridon
• The menu and points to control

Topic 6: Buffet service in hotels

the buffet

• buffets in hotels
• Breakfast and its importance
• Sections and products in buffets
• The show cooking
• Composition and characteristics of the buffets

The service in dining rooms (buffets)

• Customer service and protocols
• The buffet mise en place
• Buffet service management
• Service processes and room operations

service procedures in buffets

• before service
• during service
• after service

Topic 7: The client in the hospitality industry

Introduction to Marketing in the restoration

• Introduction to gastronomic marketing
• Leader
• Market study
• Strategies when designing your menu
• Define the target or ideal client
• Positioning and communication
• SEO, branding and Corporate Identity
• The design of the website
• Measure the result of actions or promotions

the current client

• Millennials and Generation Z
• Current customer preferences
• Differentiation, innovation, fashion and trend
• The Dark Kitchens
• Steps to create an authentic gastronomic experience

Topic 8: European and New World wines

wine in france

• The great “Cru” and wine regions
• The Champagne
• The Cremants
• Burgundy, Bordeaux, the Sauternes area
• Provence, Côtes du Rhône, Alsace and the Loire Valley

wines in Europe

• Regulation and wine zones of wines in Spain
• Main varieties grown in Spain
• La Rioja, Castilla y León, Catalonia, Galicia, Castilla La Mancha, Aragón and Navarra, Jerez
• Italian wines and their categories
• Franciacorta, Piemonte, Veneto, Sicily and other regions
• the prosecco
• The wines of Germany, their varieties, zones and their classification
• The wines of Portugal, zones, varieties and classification
• Hungary, Greece, Cyprus, Austria and Slovenia

New World wines

• Chilean wines: varieties and areas
• The wines of Argentina: varieties and areas
• California wines: varieties and areas
• Australian wines: varieties and areas
• South African wines: varieties and areas
• New Zealand wines: varieties and areas
• Mexico, Uruguay and Canada

Topic 9: The wine service

The sommelier or sommelier

• The figure of the sommelier and its professional requirements
• The functions of the sommelier
• Determination of the sale price in wine
• The sommelier's tools

The wine service

• Types of wine glass
• service temperature
• Protocol and standards in wine service
• Decantation and transfer of wine

the wine list

• Necessary information in a professional wine list
• The new digital cards
• The sale of wine by the glass

The cava or wine cellar

• Main characteristics of the cellar or wine cellar
• The ideal environment and conditions for keeping the wine in the cellar
• The correct storage of the bottles
• The cellar of the day
• Cellar management

Topic 10: Wine Pairing

The phases of food and wine pairing

• Pairings and types of menu
• Basic principles of pairing
• Wine service order

Principles of food and wine pairing

• Some general pairings
• Harmonic pairing proposals
• Types of pairing
• Sensations when tasting
• Pairing by affinity and by contrast
• Difficult Foods to Pair

Topic 11: The beverage: main drinks

non-alcoholic drinks

• Treatments for the conservation of the different drinks
• Types of soft drinks
• Juices and nectars, smoothies, detox, soft drinks, energy drinks, alcopops, bitter, syrups, coffee and tea and infusions
• Mineral or natural water
• Drinking water
• Types of natural mineral waters

Beer

• historical introduction
• Classification of the different types of beer
• Brewing process and main beer ingredients
• Types of existing beers in the market
• Beer service and possible pairings

distillates

• Preparation of distillates and main characteristics
• types of distillations
• Main distillates in the world
• Elaboration, types and description of: Whiskey, vodka, rum, tequila, gin, cognac, armagnac, liqueurs, saké and vermouths

Topic 12: The cafeteria service

The coffee espresso

• The coffee grinder, the espresso, the pressing and the making of the perfect espresso
• The water purifier of the coffee machine and the cup

Types of elaborations from coffee

• Milk: main characteristics, and the jug for frothing milk
• Latte art: how to work the cream of milk
• Variants of coffee with milk and different recipes from coffee
• Possible errors when preparing coffee: under-extraction and over-extraction

The maintenance of the coffee machine

• Tips and steps to follow for machine maintenance and possible anomalies that may appear on the machine
• The importance of a good grinder and its maintenance
• The cleaning process of the machine

Topic 13: Operative in events

The event planning process

• Characteristics of the room available: location, parking, room capacity, temperature, lighting and technical assistance
• Necessities for banqueting: kitchen, room division, furniture, office for waiters
• The 5 steps to follow before the event
• the fact sheet

Staff management at events

• the checklist
• Forecast of the necessary staff for the service
• Operational planning of the event
• Operation during the event
• The figure of the Maître service