{"id":78,"date":"2014-07-16T18:12:58","date_gmt":"2014-07-16T17:12:58","guid":{"rendered":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=78"},"modified":"2014-11-04T10:03:00","modified_gmt":"2014-11-04T09:03:00","slug":"objectifs-de-la-formation","status":"publish","type":"page","link":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=78","title":{"rendered":"Objectifs de la formation"},"content":{"rendered":"<p>\n\tL&rsquo;objectif de la formation est de former des sp&eacute;cialistes capables de :\n<\/p>\n<ul>\n<li>\n\t\tAvoir une bonne connaissance du <strong>fonctionnement <\/strong>global d&rsquo;une entreprise de restauration (gestion financi&egrave;re, gestion du personnel, gestion des stocks, d&eacute;marche marketing, organisation de la production, la distribution et la commercialisation).\n\t<\/li>\n<li>\n\t\tG&eacute;rer une <strong>&eacute;quipe<\/strong>\n\t<\/li>\n<li>\n\t\tConna&icirc;tre et appliquer la <strong>r&eacute;glementation <\/strong>relative &agrave; la restauration (s&eacute;curit&eacute; alimentaire, installation d&rsquo;une unit&eacute; de production&hellip;.)\n\t<\/li>\n<li>\n\t\tProposer une <strong>prestation alimentaire<\/strong> qui r&eacute;pond aux attentes des ses clients (qualit&eacute; organoleptique, besoins nutritionnels de diff&eacute;rentes cat&eacute;gories de population, qualit&eacute; sanitaire)\n\t<\/li>\n<li>\n\t\tMaitriser le <strong>syst&egrave;me qualit&eacute;<\/strong> et ses outils et &ecirc;tre capable de mettre en place une d&eacute;marche qualit&eacute; au sein d&rsquo;un &eacute;tablissement de restauration\n\t<\/li>\n<li>\n\t\tMaitriser les <strong>outils informatiques<\/strong> et l&rsquo;<strong>anglais <\/strong>indispensables pour &ecirc;tre op&eacute;rationnel dans le milieu professionnel\n\t<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;objectif de la formation est de former des sp&eacute;cialistes capables de : Avoir une bonne connaissance du fonctionnement global d&rsquo;une entreprise de restauration (gestion financi&egrave;re, gestion du personnel, gestion des stocks, d&eacute;marche marketing, organisation de la production, la distribution et la commercialisation). G&eacute;rer une &eacute;quipe Conna&icirc;tre et appliquer la r&eacute;glementation relative &agrave; la restauration (s&eacute;curit&eacute; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":17,"menu_order":1,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-78","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=78"}],"version-history":[{"count":2,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/78\/revisions"}],"predecessor-version":[{"id":86,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/78\/revisions\/86"}],"up":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/17"}],"wp:attachment":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}