The HACCP course serves to provide knowledge in hygiene and safety for all those who wish to undertake work in the food industry. It is a
mandatory course of study (provided for and regulated by standards) that enables the food handler to
To operate safely with respect to food and foodstuffs.
Let’s get down to the specifics and see in detail what the room commis does and what they are responsible for. The figure is responsible for setting up tables, helping to rearrange all the restaurant’s mise en place, and supporting the Chef de Rang in the day-to-day preparation of the dining room, but that is not all he or she is responsible for.
The Chef de Rang is one of the pivotal figures in the dining brigade and who ensures the smooth operation of the food service within a section of the room called the rank. With specific and in-depth training, the Chef de Rang finds placement in high-level venues.
The room manager or Maître is that professional figure who ensures the smooth operation of the food service. Together with the chef and bartender, this head of service represents the food & beverage management staff.
The Maître is in charge of the dining room and also the manager of his entire brigade (wine chef, chef de rang, commis, etc.) both in terms of the actual service and the hours and shifts that take place in the dining room.As with all businesses, a judicious choice of suppliers and prices can significantly change the year-end budget.
Among general protective measures, risk assessment is an absolutely central fulfillment to ensure the effectiveness of protections in every work environment.
It “must cover all risks to the safety and health of workers, including those concerning groups of workers exposed to particular risks,” including those related to work-related stress, pregnant workers, as well as those related to gender differences, age, and coming from other countries.
The Istat Report recounts that in 2016 the migration balance of young Italian university graduates is not only negative, with the loss of about 10 thousand “brains,” but represents almost double the rate recorded in 2012: the respective rate is -4.5 per thousand resident graduates (it was -2.4 per thousand four years earlier).
How to make an online resume? Are there any programs or applications that help me with compilation? These and other questions we will try to answer in this brief guide to the online cv.
We live in a society in which we are constantly subjected to new stimuli and incentivized to learn new notions. This is precisely why the importance of staff training should not be underestimated at all: in addition to fulfilling the employee psychologically, it enables the company to increase production quality.
Before purchasing products for your venue, it is critically important to ask yourself functional and practical questions, so that the investment is functional and the material does not end up in the shed or worse yet in the dustbin. Careful selection of products will be an indication of the quality served and the quality perceived by the customer!
Speed and efficiency in service are good requirements, especially during peak hours. But what sets your bar apart from the one next door is you, your ability to listen and dialogue. People are more enticed to spend their free time with affable and pleasant people than with skilled bartenders who lack a sense of humor!
SC Management is a Milan-based service company that simplifies the lives of companies active in the Ho.Re.Ca. (restaurants and catering) and entertainment (events, clubs, festivals) sectors.
