SERVICE
1.
Economical & Financial Management of the Restaurant. 
·
elaboration and draft of the financial situation
· control of cost of the raw products
· the political and purchase control
· finance system and influence of the fiscal system on the economical
management
2.
Efficient Leadership and Human Resources.
·
personal formation courses and selection
· organization personal cost and management for the use of dead
moments
3.
Marketing and Management aplicated to the Restaurant.
·
the differents specialities: the restaurants, collectivities, fast food,
tapas, banquets, buffet-systems, catering and multirestaurants.
·
system of commercial planning
· menú engineering
4. Tecnology in the Restaurant
·
vacuum kitchen, adaptation of the cooking to the market, hygiene and
security, diet systems
· C.E.E. Quality certificate norm ISO 9002.
