INTEREST FORM

The Specialist in Organization and Operation of Catering Businesses is a necessary specialist who has the knowledge and ability to organize a Restaurant or Bar at all stages from its establishment to its operation and customer service.

Target audience

The program is aimed at restaurant and bar owners, managers, maitre, waiters, etc.

Briefing program

  • The choice of restaurant type or bar
  • The Geography of the Restaurant - Selection of Place of Establishment
  • Market research, need identification
  • Establishment of the restaurant based on the needs of the market
  • Setting up a Restaurant kitchen, Functional design, HACCP compliance
  • Setting up a restaurant lounge
  • Selection of equipment, utensils, fittings, and decoration
  • Select and Configure a Menu
  • Organization, allocation of staff duties
  • Functional design, measurement of results
  • Serving according to the rules of the catering and the type of Restaurant / Bar
  • Customer service
  • Manage and Record Complaints for Improvement and Redesign
  • Taking orders, in different languages and by different types of customers
  • Explanations and clarifications about the menu
  • Offering a menu item to a client, combining knowledge on Oenology

Degree-Certificate

All of  our graduates receive after examinations, a Lifelong Learning Centre Certificate of Study  which is also recognised abroad in two languages, Greek and English

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