Courses
Qualification for Commerce Activities in the Food and Beverage Sector – ex art. 71, c. 6, lett. a) of D.Lgs. n. 59/2010 (Acronym: SMA-SAB) - Funded Course - PAR GOL Program Campania Region
- COURSE ID 2475
- CREATION DATE ID 05/12/2022
- TYPE Long training
- RELEVANT SEP
- 12 - Commercial distribution services
- STATUS Scheduled
- TOTAL COURSE DURATION 120 hours
- DURATION OF ON-SITE THEORETICAL TRAINING AND RELATED VENUES 0 hours
- DURATION OF DISTANCE LEARNING THEORETICAL TRAINING 120 hours
- DURATION OF E-LEARNING THEORETICAL TRAINING 0 hours
- DURATION OF PRACTICAL TRAINING AND RELATED VENUES 0 hours
- DURATION OF INTERNSHIP 0 hours at companies with which agreements have been signed
- HOURLY ALLOWANCE RECOGNIZED TO PARTICIPANTS FOR ATTENDANCE 1 Euro for each hour of actual presence
- COMPETENCE UNITS
- Management of the organizational and administrative aspects of the sale and provision of food and beverages
- Management of hygiene and health aspects related to the sale and provision of food and beverages
- DESCRIPTION OF THE NEEDS EXPRESSED BY THE PRODUCTION CHAINS
- This training proposal aims to help and support self-employment activities in the commercial distribution services sector during the post-pandemic recovery phase, especially due to the resurgence of food and wine tourism, as well as artistic and cultural tourism. The ultimate goal of this training path is to obtain the mandatory qualification to start an activity in the provision of food and beverages. Participants will acquire knowledge and skills related to managing a retail outlet: knowledge and implementation of administrative, tax, and accounting obligations, initiating and maintaining relationships with credit institutions, learning work organization techniques and managing collaborators, processing orders, and creating a supplier network, understanding simple business strategy techniques and market positioning, use of work equipment, and managing and communicating with customers. Additionally, technical skills related to the ability to adopt food quality self-control systems for products, cleaning, sanitizing, and hygiene techniques for workplaces, implementation of control procedures, handling, storage, and stockpiling of goods, as well as proper identification of goods in stock will be acquired.