Theoretical and practical training: food and wine, business marketing and information technology - operational procedures SPACCA GROUP
In today’s fast-changing global landscape, where consumer preferences are increasingly shaped by cultural trends and digital innovation, food and wine exports represent a critical growth avenue for businesses striving to expand beyond saturated local markets. The food and beverage sector is experiencing a unique transformation: quality, authenticity, and storytelling have become key differentiators for companies aiming to stand out in an intensely competitive environment.
Unlike other industries heavily influenced by large-scale multinational players, the enogastronomic sector continues to value artisanal production and regional expertise, allowing small and medium enterprises (SMEs) to compete effectively by embracing innovation and leveraging collaborative solutions. However, to thrive in this context, it is essential to integrate traditional skills with modern marketing strategies and advanced technological tools.
Course professor:
Eng. Fabio Manenti
PROGRAM
1. FORMAT
The course begins with an overview of the world Spacca, exploring its inception and its projects in the context of franchising under development, to understand how the company is positions itself in the marketplace and how this structure can be applied to new outlets.
2. HUMAN RESOURCES
This section provides the basics on the human resource development in the group Spacca, describing the organization internal, the roles through job descriptions, the rules of business regulations (which include aspects such as image care, personal behavior and management of absences), the importance of the uniform and the continuing education courses.
3. STORE MANAGEMENT
The day-to-day management practices of the stores, starting with marketing and the different strategies (online, offline and branding). In addition, it is hygiene and food safety is covered, such as food allergens, personal hygiene and HACCP management. It room operations (from cash register to table and bathroom management) and in the kitchen, as well as administrative management such as the food cost, ordering and staff schedules. Finally, techniques for the proper management of goods, from receiving and storage to tools such as refrigerators and cold rooms.
4. PROCESSING INGREDIENTS
This part of the course covers the preparation of ingredients, with a section devoted to each group of products, such as fish, shellfish, vegetables, fruits, cheeses and dairy products, to ensure the safe and proper handling of the ingredients.
5. PRODUCTION LINE MANAGEMENT
Preparation techniques are described for different ingredients during service, from the preparation of fish and shellfish to the cheese, cured meats and other dairy products.
6. SPACCA’S SERVICE
How to ensure consistent quality of customer service, with emphasis on satisfaction, suggested selling, up-selling, cross-selling, and complaint management. In addition, the stages of service are described, from cash management to the preparation, sorting
and delivery of orders, including the use of CRM and the Spacca management system.
7. CASHIER
This section focuses on the operation of the
cash register, including hardware, software (with focus on opening, order management, and fiscal closing), and how to approach the customer, both for orders at the counter and telephone.
8. ORDERS
We delve into the management of orders
in the kitchen, describing how to organize the
various types of orders for different types of
preparations (baked, sorted, fried) and for
counter, delivery or take-out orders, including the special cases such as allergies and modifications.
9. SPACCA’S SAVORY AND SWEET PRODUCTS
This part of the course explores the management of the basics for preparations
savory and sweet, describing the various types of bases, the preparation of dishes, and the specific procedures for variants gluten-free.
10. FRIED – SALAD – TRIO OF TARTS
The module focuses on the preparation of fritti, describing the workstation and techniques for frying for dishes such as pan fried mozzarellas, nuggets and crunchy fries. In addition, the process of assembling salads, with attention to the choice and combination of ingredients to ensure a fresh and tasty result. To conclude, we will will delve into the preparation of the trio of tartlets, describing each step in the process to ensure an
excellent presentation and quality.
11. SORTING AND DELIVERY
The steps involved in sorting of preparations, including counter orders, for children (Spacca Kids), take-out and delivery, concluding with the methods of delivery for efficient service.