Restaurant master

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Restaurantmeister (English certified restaurant manager ) is a gastronomic advancement training , which concludes with an examination in front of a chamber of industry and commerce . The tasks of the restaurant master are the organization of processes and production factors , the training and supervision of trainees as well as the controlling in catering establishments. His functions can be the management of a restaurant or the banquet area . Restaurant masters are also used as catering managers.

Content

The advanced training is divided into a business-related and an action-specific part. The business-related qualification includes a. Economics and business administration , accounting , law , taxes and corporate governance . The action-specific qualification includes a. Personnel management , the planning of processes and the procurement of production factors . The advanced training can be completed full-time or part-time, takes between 3½ months and two years and ends with an examination in front of a chamber of industry and commerce , which is held nationwide in spring and autumn of each year. The examinations consist of several written parts, one of which leads to the independent qualification of the service specialist, further written examinations follow in the activity-specific field. Based on this, there is a practical test on the guest as well as independently tested special work filleting , carving , flambéing and mixing cocktails. After successfully completing all parts of the examination and providing evidence of a trainer qualification, the examining Chamber of Industry and Commerce awards the master's needle and master's certificate with the publicly recognized qualification as a restaurant master .

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