What is public catering with direct administration

Catering with direct administration. One of the most important working sectors, as well as it is  discussed, is certainly that of catering. There are many people who dream to  work  or invest as entrepreneurs in this field.

So knowing what is public catering with direct administration, can become essential for those who have an interest in this world so fascinating but different.

It is no coincidence that many people, when they decide to start a business by opening a bar or anything that providesthe administration of food and drink, begin a specialized training course that teaches them everything you need to know on the subject .

Catering with direct administration

These courses are called Sab, but in the past they were called REC courses (Trade Retailers Register). These training courses are sought in all regions but involve different costs, conditions and activities. They deal with various subjects, from the legislative to the hygienic ones.

In addition, catering techniques, occupational safety regulations and all marketing strategies  are related to this world  that those ones are treated. Obviously they must be organized only by certified bodies and they  have all the requisites required by the regions to which they belong.

Catering with direct administration

In the next paragraph we will go to see who is obliged to do them and which parameters must be respected to avoid them and then we will understand together with precision what is public catering with direct administration.

When food and drink courses are required

As we said before who decides to get involved in the field of catering and in an activity that provides for the supply of food and drinks, will have the obligation to inform themselves about the Sab courses organized by his region. But there are some exceptions, which allow avoiding the attendance of these courses.

In fact, in the case in which the person in question has matured in the last 5 years professional experience in companies and or activities that provide for the administration of food and beverages, will be exempted from the obligation to enroll and attend the course.

The same is valid if you have a university degree or a high school diploma or a three year course, which are related to the activity in question. Finally, this rule applies to those registered in the register of exhibitors.

An important thing to remember is that those who have the obligation to attend a Sab course, in order to be qualified for the profession, will have to overcome it with positive results, respecting the rules of minimum time of attendance at lessons and passing a final exam.

Catering with direct administration

There are some institutions that offer these courses online, which as we know have the advantage of allowing the student not to move  physically .

But you have to be careful to check if, the institutions that propose it, have all the necessary certifications and requirements to issue the certificate that the student needs for their training.

Administration to the public of food and beverages: so it is

Catering with direct administration

The type of trade related to the distribution and consumption of food products in a room or in open spaces for the public is defined as the public administration of food and beverages. The definition is the same even if we talk about vending machines.

A determining element of the concept of administration is the presence inside the premises of employees and staff to serve the tables.

Catering with direct administration

In the event that there is the absence of employees and there is not even a table service, we can no longer talk about administration: an example in this sense can be to buy something in a shop or in a supermarket.

But in this list we can also include the purchase in a homemade ice cream parlor or in a rotisserie or kebaberia.

Catering with direct administration

Catering with direct administration

In these situations we can talk about retail business because the product is purchased and paid in cash, without any other service.

Features administration exercises

There are many characteristics and requirements that distinguish the administration exercises. First of all, as far as their allocation is concerned, there are no limits, although it will obviously be necessary to follow the municipal regulations.

They must also have the peculiarity of being supervised and comply with the ministerial decree of December 92, which establishes the criteria for monitoring the premises used for public establishments for the supply of food and beverages.

These criteria are diversified according to whether we speak of premises open to all or just a niche of people. The food administration exercises defined by a single typology must also be followed by careful sanitary precautions, in order not to incur fines.

These exercises also have the power and the ability to sell takeaway food and drinks that sell without any particular authorization. Finally, we recall that there are no laws that prevent the joint exercise of different productive activities among themselves, even if they are managed by different owners.

However, some industry regulations, such as the provisions on monitoring, make the operation absolutely impossible.

Read also: Top 10 restaurants in Liguria

How to serve alcohol responsibly on events!

How to serve alcohol responsibly. Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Serving alcohol responsibly is easy! When serving alcoholic beverages, make sure everyone at your party has had a chance to order a proper drink before pouring the first one. Be honest with them so that they know what will be served and don’t serve anything but beer or wine unless you are sure that there are no other preferences for anyone participating (and even then consider offering alternatives).

How to serve alcohol responsibly

Many diners spend their holidays with family and friends, and alcohol is often a part of the celebrations. When people get caught up in the excitement, they can consume too much alcohol.

How to serve alcohol responsibly

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

How to serve alcohol responsibly

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

How to serve alcohol responsibly

How to serve alcohol responsibly

Pouring too much liquor at a time makes it difficult for guests to accurately monitor their consumption. Follow each drink perfectly to ensure that each drink contains the expected amount of alcohol. If you allow free deposit in your room, check the accuracy periodically using a spill test.

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

Offer your guests something they can’t refuse, whether it’s a juicy burger or an extra order of ranch fries!

The most important thing you could do to prevent intoxication and ensure guests’ satisfaction would be to offer them delicious appetizers before starting drinking sessions; this will help to avoid excessive drinking because their stomach has been filled earlier than expected (think about all those midnight snacks).

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

Read also: The rules for commercial catering