BAR SERVICE OPERATOR - Funded Course - PAR GOL Program Campania Region
- COURSE ID 2400
- CREATION DATE ID 05/12/2022
- TYPE Long training
- RELEVANT SEP
- 23 - Tourist services
- STATUS Planned
- TOTAL COURSE DURATION 300 hours
- DURATION OF IN-PRESENCE THEORETICAL TRAINING AND RELEVANT LOCATIONS 0 hours
- DURATION OF DISTANCE LEARNING THEORETICAL TRAINING 210 hours
- DURATION OF ONLINE THEORETICAL TRAINING 0 hours
- DURATION OF PRACTICAL EXERCISES AND RELEVANT LOCATIONS 0 hours
- INTERNSHIP DURATION 90 hours at companies with which agreements have been signed
- HOURLY ALLOWANCE GRANTED TO BENEFICIARIES FOR PARTICIPATION 1 Euro for every hour of actual attendance
- PARTICIPATING COMPANIES
- UMAMI COFFEE LAB DI FILIBERTO BALDINI VIA GARGIULO, 4 81100 CASERTA FRAZIONE CASOLLA (CE)
- ELIAN DI ELISABETTA FORLINGIERI S.A.S. VIA CERASELLE, 69 CAIANELLO (CE)
COMPETENCE UNITS
Below are the competence units that will be addressed during the course:
Application of the self-control system for food product safety
Management of supply and supplier relationships
Preparation of spaces and environments for catering
Realization of table service, buffet, and food and beverage counter service
Processing of raw materials and semi-finished food products
Preparation of beverages and snacks
Description of the needs expressed by the production lines
The barista is responsible for preparing drinks and simple hot and cold snacks based on received requests, paying attention to their aesthetic appearance, and serving them at the counter. If the establishment provides such services, they may also distribute to tables. They prepare and arrange the working environments, check the availability of products in stock, and manage purchases by contacting suppliers directly. In performing their duties, they must comply with the requirements of the self-control system for food product safety. They work in catering and tourist-receptive facilities with an employment contract. Depending on the type of establishment and its location, the employment contract may be seasonal or not. They are responsible for their actions and engage with meal preparation staff, the catering area manager, and waiters. They personally manage relationships with their customers.