The course Food and Drink Stocking and Storage in the Bar It’s a unique opportunity to delve into the hospitality sector, where the efficiency and a detailed understanding of the processes are key to success. With demand in the industry on the rise, acquiring skills in the management of the staff shop and storeroom has become essential. You’ll learn how to to order, receive and store food and drink using simple and efficient methods, as well as sort and make use of culinary ingredients, optimising resources and providing a high-quality service. Training online and flexible It allows you to progress at your own pace, balancing your studies with other responsibilities, and sets you up to to excel professionally in the fast-paced world of the hospitality industry.
Stocking and storage of food and drink at the bar
Hospitality and Tourism
10 a.m.
Introduction
Objectives
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Identify simple methods to order and receive food and drink.
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Apply basic storage techniques food and drink at the bar.
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Implement effective controls for managing the bar’s stock.
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Classifying and characterising culinary raw materials commonly used.
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Identify forms of marketing and basic treatments of genres.
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Formalise and forward internal requests efficiently.
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Carry out internal procurement operations depending on the time required.
Table of Contents
TEACHING UNIT 1. CARRYING OUT SIMPLE STORE AND WAREHOUSE TASKS IN THE RESTAURANT-BAR
Ordering and receiving food and drink: simple methods, documentation and applications.
Storage: simple methods and applications.
Warehouse controls.
TEACHING UNIT 2. THE USE OF CULINARY INGREDIENTS AND COMMONLY USED ITEMS IN THE BAR
Classification: the most important varieties, characterisation, properties and basic applications.
Commercial classification: forms of marketing and standard treatments associated with them; basic requirements for regeneration and conservation.
TEACHING UNIT 3. DEVELOPMENT OF THE INTERNAL STOCKING PROCESS IN THE RESTAURANT-BAR
Processing and forwarding of straightforward applications.
Carrying out operations within the required timeframe and in the required manner.
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