{"id":24158,"date":"2025-01-31T00:21:40","date_gmt":"2025-01-31T00:21:40","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/servicio-en-restaurante-y-bares-2\/"},"modified":"2025-06-16T12:08:26","modified_gmt":"2025-06-16T12:08:26","slug":"servicio-en-restaurante-y-bares-2","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/servicio-en-restaurante-y-bares-2\/","title":{"rendered":"SERVICIO EN RESTAURANTE Y BARES"},"content":{"rendered":"

1. INTRODUCCI\u00d3N AL RESTAURANTE
\n 1.1. Deontolog\u00eda de la profesi\u00f3n.
\n 1.2. Normas de conducta y tratamiento hacia el cliente, los compa\u00f1eros y la empresa.
\n 1.3. Comunicaci\u00f3n.
\n 1.4. El restaurante-comedor y sus dependencias.<\/p>\n

2. LA BRIGADA
\n 2.1. Los uniformes.
\n 2.2. Relaciones del comedor con otros departamentos.<\/p>\n

3. EL MOBILIARIO
\n 3.1. El material de trabajo.
\n 3.2. Los condimentos.<\/p>\n

4. MISE EN PLACE Y ORGANIZACI\u00d3N DEL RANGO
\n 4.1. Introducci\u00f3n
\n 4.2. Organizaci\u00f3n del rango.<\/p>\n

5. MANEJO DE CAMPANAS, BANDEJAS, FUENTES Y CARROS <\/p>\n

6. LA COMANDA
\n 6.1. Recepci\u00f3n y acomodo del cliente,
\n 6.2. Toma de comandas
\n 6.3. Tramitaci\u00f3n y seguimiento de la comanda
\n 6.4. Comanda de vinos
\n 6.5. Despedida de clientes.<\/p>\n

7. SERVICIO AL CLIENTE Y DESBARASADO, DOBLAJE DE MESAS
\n 7.1. Introducci\u00f3n
\n 7.2. Buffet de servicio.
\n 7.3. Trinchado y desespinado
\n 7.4. El trinchado de carnes, de aves y de pescados.
\n 7.5. La preparaci\u00f3n de mariscos: trinchado y pelado.
\n 7.6. Cortes especiales: jam\u00f3n serrano y salm\u00f3n ahumado.<\/p>\n

8. LOS VINOS Y SU SERVICIO
\n 8.1 Fermentaci\u00f3n de la uva y composici\u00f3n del vino
\n 8.2. Tipos.
\n 8.3. Elaboraci\u00f3n y crianza del vino.
\n 8.4. Vinos generosos y espumosos.
\n 8.5. Servicio de los vinos.<\/p>\n

9. EL BAR Y SU MISE EN PLACE
\n 9.1. El servicio de mostrador.
\n 9.2. Clases y caracter\u00edsticas.
\n 9.3. La mise en place del bar.
\n 9.4. Clasificaci\u00f3n general de las bebidas
\n 9.5. No alcoh\u00f3licas y alcoh\u00f3licas.
\n 9.6. Los vales de extracci\u00f3n.<\/p>\n

10. EL SERVICIO EN EL BAR
\n 10.1. Servicio en la barra, en las mesas, de aperitivos, de plancha.
\n 10.2. Condiciones b\u00e1sicas de los alimentos en el bar.
\n 10.3. La carta del bar.
\n 10.4. Las infusiones.
\n 10.5. Servicio del chocolate.<\/p>\n

11. INICIACI\u00d3N A LA COCTELER\u00cdA
\n 11.1. Elaboraci\u00f3n de c\u00f3cteles.
\n 11.2. Series de cocteler\u00eda.
\n 11.3. Naturaleza de otras bebidas.
\n 11.4. Servicio de vinos espirituosos y otras bebidas.
\n 11.5. Recetario de cocteler\u00eda.<\/p>\n

12. BUFFETS\/SERVICIO DE DESAYUNOS\/SERVICIO DE HABITACIONES
\n 12.1 Caracter\u00edsticas y clases de buffets.
\n 12.2. Montaje de mesas de desayunos.
\n 12.3. Servicio de habitaciones.<\/p>\n

13. MONTAJE DE MESAS ESPECIALES
\n 13.1. Banquetes y reuniones.<\/p>\n

14. MEN\u00daS Y CARTAS
\n 14.1. La confecci\u00f3n de men\u00fas y cartas.
\n 14.2. Composici\u00f3n e ingredientes de men\u00fas y cartas.
\n 14.3. Guarniciones.
\n 14.4. Postres y helados.
\n 14.5. Confecci\u00f3n de la carta de vinos.<\/p>\n

15. FONDOS Y SALSAS
\n 15.1. Platos preparados a la vista del cliente.
\n 15.2. Servicio de salsas.
\n 15.3. Mostazas.
\n 15.4. Ensaladas.<\/p>\n

16. LOS POSTRES Y LOS QUESOS
\n 16.1. Los postres: introducci\u00f3n.
\n 16.2. El queso: introducci\u00f3n.<\/p>\n

17. ORGANIZACI\u00d3N DEL RESTAURANTE
\n 17.1. Planificaci\u00f3n del comedor.
\n 17.2. La distribuci\u00f3n del personal.
\n 17.3. La direcci\u00f3n de sistemas de limpieza e higiene.<\/p>\n

18. BENEFICIO Y RIESGO EN LAS VENTAS
\n 18.1. Introducci\u00f3n.<\/p>\n

19. FACTURACI\u00d3N Y COBRO
\n 19.1. Introducci\u00f3n.
\n 19.2. El cajero \u2013 Facturista en el comedor.<\/p>\n

20. RECLAMACIONES
\n 20.1. Las reclamaciones.
\n 20.2. Resoluciones.<\/p>\n

21. INVENTARIO
\n 21.1. Definici\u00f3n.
\n 21.2. Bodeguilla del d\u00eda.<\/p>\n

22. SELECCI\u00d3N E INSTRUCCI\u00d3N DE PERSONAL
\n 22.1. El puesto de trabajo.
\n 22.2. Reclutamiento y selecci\u00f3n.
\n 22.3. La formaci\u00f3n.<\/p>\n

23. APLICACI\u00d3N LEGISLATIVA SOBRE TABACO Y SIMILARES
\n 23.1. Normativa del tabaco.
\n 23.2. Cigarros puros y cigarrillos.
\n 23.3. Dispositivos electr\u00f3nicos.
\n 23.4. Pipas de agua y similares.<\/p>\n","protected":false},"excerpt":{"rendered":"

Adquirir los fundamentos b\u00e1sicos para la atenci\u00f3n a un cliente en un servicio de restaurante-bar desde la toma de la comanda hasta la facturaci\u00f3n, cobro, y en su caso reclamaciones del servicio.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24158","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nSERVICIO EN RESTAURANTE Y BARES -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/servicio-en-restaurante-y-bares-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" 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