Restaurantmeister – Contents and Requirements for admission
Contents
Learning Contents and contents for the examination – Qualifications related to economics
Economics
Basic principles of economy, business functions and their correlations, starting-up a business and legal structures of a company, mergers
Financial accounting
Basic principles of accounting, financial accounting, cost and activity accounting, business assessment, budgeting
Law and taxes
Legal context, tax regulations
Corporate management
Business organisation, human resource management, staff development
Learning Contents and contents for the examination – Qualifications related to fields of activities
Looking after guests and advising them
Individual offers of food and beverages as well as gastronomic services under consideration of principles of nutritional science, development and realization of concepts for festivities and special events, learn and use methods of conversation and negotiation, good manners and etiquette, promotion of food, beverages and services
Personnel management and development
Determination of quantitative and qualitative personnel requirements, job specifications and requirement profiles, personnel planning, recruitment, allocation and motivation of staff, work tasks, giving instructions and monitoring the work process, personnel development, performance appraisal
Planning, implementing and monitoring work processes
Development and presentation of concepts for food, beverage and service offers, planning promotional events and activities, organisation of business and work place, business organization and work place organization, work scheduling and time planning, cost collection and cost estimation, pricing, invoicing, safety at work, hygienic and environmental measures
Purchasing and product management
Find and use sources of supply, bid comparison, appropriate storage of goods and durables, their preparation for the working process, assurance of product maintenance and management, economic use of energy, justify necessary investments
Cater and serve guests
How to prepare, make and serve food according to up-to-date techniques and rules, providing and serving drinks and beverages, arranging restaurants and function rooms
Practical part
The practical part will take place at the practice restaurant of the HWBR and at the German Bar Academy.
You will have to prove your qualifications in the field of vocational pedagogies in an examination in accordance with the German Ausbildereignungsverordnung AEVO (Ordinance of aptitude of instructors) before taking your last examination.
This is not part of the course and has to be booked extra. Read more: AEVO Training instructors’ aptitude.
Requirements for admission
- Successfully completed vocational training with a compulsory training period of three years and a minimum of four years work experience or
- Successfully completed vocational training with a compulsory training period of two years and a minimum of five years work experience or
- A minimum of ten years relevant work experience.