Gestión administrativa y comercial en restauración

Synopsis of Gestión administrativa y comercial en restauración

This book develops the contents of the professional module of Administrative and Commercial Management in Restoration, aimed at students of the Higher Level Training Cycles of Kitchen Management and Restaurant Service Management. The main objective is to familiarize future professionals with the essential aspects of management in the restaurant sector. Throughout ten didactic units, topics such as business management are addressed in a clear and structured way, from planning and control of stocks and costs, to budget management. Business marketing management is also studied, analyzing the restaurant environment, the company's situation and the development of the marketing plan, including internal marketing and quality management. Each unit includes proposed and resolved activities, bringing the student closer to the daily reality of the sector, in addition to images, diagrams and tables that complement the explanations. At the end of each unit, a summary is offered to facilitate the review of the main concepts, followed by teaching and learning activities. This manual is suitable for both students and teachers of the professional module of Administrative and Commercial Management in Restoration, providing the necessary knowledge for the correct management of this type of company.