It is aimed at employees and owners of food businesses who want to upgrade their knowledge and skills in the field of Managing, organizing catering units. It is aimed at waiters, maitre, captain, cooks, chef and pastry chef wishing to evolve professionally.
List of Taught Subjects
- Basic principles of administration
- Design of food stores
- Organization and administration of catering staff
- Design of warehouse and individual storage areas
- Design and organization of supplies
- Effective inventory management
- Supply methods and supplier rating techniques
- Goods Receipt
- Storage of Materials
- Stock management
- Stock inventories
- Total Cost Control Management
- Costing of preparations
- Food costing applications
- Dead Point Analysis
- Pricing products
- Sales Check
- Strategic Cost Management
- Control of revenue and cash flow
- Implementation of sales engineering techniques in food businesses
- Special issues Food and Beverage
- Developing trading skills
- Marketing of Food places