Course description
Identify the different processes involved in kitchen logistics management and the organisation of food and stock, detecting possible anomalies in storage and/or reheating.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
UNIT 1. LOGISTICS AND WAREHOUSE AND STOCK ORGANISATION
Logistics management: general aspects.
- Logistics within the company.
- Logistics cost analysis.
- Logistics management indicators.
Warehouse management and organisation.
- Organisational principles of the warehouse.
- The warehouse as part of our product range.
- Storage systems: introduction, typologies.
- Warehouse layout.
- Computerised warehouse management systems (WMS).
Stock organisation.
- Introduction to inventory management.
- Stock classification.
- Stock rotation.
- Components of stock composition.
- Types of stock.
- Optimising stock costs.
- ABC analytical valuation method.
- Calculating the standard.
- Internal flows.
- Stock issue valuation methods: FIFO, LIFO, weighted average cost.
UNIT 2. OPERATIONS AND SUPPLY IN THE KITCHEN DEPARTMENT
Carrying out simple storeroom and cellar operations in the restaurant-bar.
- Requesting and receiving culinary goods and drinks: simple methods, documentation and applications.
- Storage: simple methods and applications.
- Storeroom controls.
Organisation of the kitchen department.
- Definition and typical organisation.
- Usual layouts of premises and culinary production areas.
- Particularities of institutional catering.
- Core competences of the professionals in the department.
Carrying out simple storeroom and cellar operations in the kitchen.
- Requesting and receiving culinary goods: simple methods, documentation and applications.
- Storage: simple methods and applications.
- Storeroom controls.
Using culinary raw materials and goods commonly used in the kitchen.
- Eggs.
- Rice.
- Vegetables.
- Pulses.
- Seasonings and spices.
- Fish.
- Shellfish.
- Poultry.
- Meat.
The internal supply process in the kitchen.
- Completing and forwarding simple requests.
- Carrying out operations within the required time and manner.
Risk prevention in hospitality logistics and warehouse management.
- The hospitality sector.
- Risk factors.
- Risks and preventive measures in the sector.
- Identifying and preventing risks in kitchen logistics jobs.
- Monitoring the measures implemented.
Logistics management: general aspects.
- Logistics within the company.
- Logistics cost analysis.
- Logistics management indicators.
Warehouse management and organisation.
- Organisational principles of the warehouse.
- The warehouse as part of our product range.
- Storage systems: introduction, typologies.
- Warehouse layout.
- Computerised warehouse management systems (WMS).
Stock organisation.
- Introduction to inventory management.
- Stock classification.
- Stock rotation.
- Components of stock composition.
- Types of stock.
- Optimising stock costs.
- ABC analytical valuation method.
- Calculating the standard.
- Internal flows.
- Stock issue valuation methods: FIFO, LIFO, weighted average cost.
UNIT 2. OPERATIONS AND SUPPLY IN THE KITCHEN DEPARTMENT
Carrying out simple storeroom and cellar operations in the restaurant-bar.
- Requesting and receiving culinary goods and drinks: simple methods, documentation and applications.
- Storage: simple methods and applications.
- Storeroom controls.
Organisation of the kitchen department.
- Definition and typical organisation.
- Usual layouts of premises and culinary production areas.
- Particularities of institutional catering.
- Core competences of the professionals in the department.
Carrying out simple storeroom and cellar operations in the kitchen.
- Requesting and receiving culinary goods: simple methods, documentation and applications.
- Storage: simple methods and applications.
- Storeroom controls.
Using culinary raw materials and goods commonly used in the kitchen.
- Eggs.
- Rice.
- Vegetables.
- Pulses.
- Seasonings and spices.
- Fish.
- Shellfish.
- Poultry.
- Meat.
The internal supply process in the kitchen.
- Completing and forwarding simple requests.
- Carrying out operations within the required time and manner.
Risk prevention in hospitality logistics and warehouse management.
- The hospitality sector.
- Risk factors.
- Risks and preventive measures in the sector.
- Identifying and preventing risks in kitchen logistics jobs.
- Monitoring the measures implemented.