Catering and Restaurant Services

The post-secondary specialisation programme in Catering and Restaurant Services aims at providing students with specialised professional qualifications which will prepare them to plan, manage and coordinate all the service and production operations entailed by catering and restaurant services. They will also be able to organise, manage and supervise work teams, carry out and monitor the offer in the F&B department, carry out technical tasks in the kitchen and restaurant, as well as to establish sales relations with customers and other parties.

Main activities

Plan, manage and coordinate all the service and production operations entailed by catering and restaurant services;

Design an organisational chart for the F&B department and make the corresponding job descriptions;

Supervise service standards and implement the corresponding control systems, thus ensuring continuing improvement;

Manage the customer feedback/complaints system, thus ensuring a quality service;

Coordinate and implement any corrective actions deemed necessary according to management indicators;

Design and carry out sales and promotional activities for different market segments;

Manage and coordinate all the service and production operations entailed by catering and restaurant services;

Develop promotional activities for the business unit and plan the sales policy for the service;

Manage the F&B department's attainment of objectives and budget execution;

Analyse the most recent market trends and use them to design the F&B offer;

Manage the department's human resources so as to ensure an appropriate and safe work environment, both for customers and staff;