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The operating licence is compulsory training in order to operate a public house or an establishment with a small restaurant licence or restaurant licence.
This training course is designed for anyone setting up, taking over or running a café, hotel, restaurant or nightclub, or for future employees in the sector, who are obliged to take part in regulated training. It includes the operating licence and specific training in food hygiene adapted to the activity of commercial catering establishments (formerly the HACCP method)
Mastery of these procedures and techniques is essential for occupying positions in the food production, distribution and catering sectors. - Know and apply the legislation relating to the opening and operation of a restaurant or public house.
Knowing and complying with health legislation and hygiene rules with regard to standards.
Food hygiene in commercial catering establishments
Organise and manage catering activities under hygienic conditions that comply with regulations and enable customer satisfaction
Identify the main principles of regulations in relation to commercial catering
Analyse the risks associated with insufficient hygiene in commercial catering
Implement the principles of hygiene in commercial catering
Knowing foodstuffs and risks for the consumer
Controlling microbiological hazards
Drafting and implementing a health control plan
. control plan
Planning and carrying out verification measures
OPERATING PERMITS
Know the conditions for opening a public house or restaurant.
know the obligations associated with operating a restaurant or public house.
know good hygiene practices to avoid the risks specific to the profession of administrative closure or civil or criminal liability.
know the rules of employment law to avoid criminal liability being incurred
Knowledge of the provisions of the Public Health Code relating to preventing and combating alcoholism, the protection of minors and the repression of public drunkenness, legislation on narcotics, the resale of tobacco, noise control, events likely to result in administrative closure, the general principles of the civil and criminal liability of individuals and corporate entities and the fight against discrimination.
Situational exercises
SUSTAINABLE DEVELOPMENT
Precommend high-performance technical solutions that help to save resources, respect the environment, reduce the overall cost of the building and allow access for people with reduced mobility
Assessment, regulation, evaluation of the scheme
Enabling
Maximum total duration of 35 hours
The duration of the course is indicative and will be determined according to your profile.
All audiences
Mastery of spoken and written French
.
12 people
Teaching method
Fully classroom-based training
Teaching methods
Group lessons
Equipment
Equipped technical platforms
Room equipped with networked computer workstations
Unmarked room with video projector
Monitoring and individualisation
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For beneficiaries with disabilities: possible adaptation of training and certification procedures, support by the GRETA-CFA's TH referent.
Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.
Trainers experienced in individualising learning.
Attestation
Total price including VAT : 30.00 € Hourly rate : 1050.00
Hourly rate including VAT: €1050.00 .
This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.
Contact us
Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.
Operating a restaurant-bar
Access for people with disabilities
Accessible to people with disabilities .
The establishment meets disabled access requirements (access ramps, lift)
Catering
A school restaurant and snack bar are available on the premises
.
Transport
In the town centre, close to the bus station and SNCF train station, as well as bus routes (Boulevard de Strasbourg, Place de la Liberté)
.
The following equipment is made available to trainees
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