Organization & Operation of Food Units Chapter A
6 HOURS ONLINE THEORY + 12 HOURS OF PRACTICE
• The Restaurant as a Business (Historical review – Types of catering businesses – Restaurants within hotels)
• Establishment and Organization of a Food Unit
• Food Unit Equipment
• The Items and the Organization of the Meals
• The staff – Composition and Duties (hierarchy, responsibilities)
• Customer Service Rules – Acceptance and Management of Complaints
• HACCP-ISO
• Pharmacy Organization
• Accident, fire safety means
Organization & Operation of Food Units Chapter B
• Food Terminology
• Ways of serving
• Rules of Hygiene
Organization & Operation of Catering Units Chapter C΄ (Bars)
8 HOURS ONLINE THEORY
• Spatial Organization
• Equipment
• Personnel and responsibilities
• Service and sales promotion
• Alcoholic and Non-Alcoholic Drinks
• Management
• Oenology
The Food Unit Management graduate will be fully versed in the subject of the Organization and Operation of Catering Units. Students will acquire a complete theoretical background, while they will practice the practical applications included in the specialty.
Education Sections
Practical Study
All courses include theory and practice.
Training Material
P.O.E.P. has created educational material for its students in electronic format which is sent to everyone upon completion of the training.
Also, during the educational seminars, all students receive forms with the techniques they apply during the course.
Certifications
All participants receive attendance certification from P.O.E.P. 
Terms of participation
In order to attend training, you must pre-register by phone & up to 2 days before the start date of the course to pay the necessary deposit to make the reservation.
*The exams include a theoretical and a practical part.
€200 PSU exams optional – PSU Attendance Certificate
26 Hours 
Online 
ΑΤΗΕΝS
Contact us for course start information
share this
