Restaurant and kitchen Operations modern day.

Course fee-#50,000. 2days workshop. Date-

Course Over View-
The work shop is not kitchen or service specific but has a more holistic approach to restaurant operation. Check mating the barriers between head chefs and restaurant manager, see through that the operation is whole rather than two separate parts.

Objectives-

Develop a restaurant concept.

The menu as a tool for communication.

Food cost and its profitability.

Wastage and it's impact on the restaurant.

Kitchen management.

Cost control method.

Setting up a selling price.

Menu analysis and engineering.

Sales and marketing for a Restaurant.

For whom- Chefs, Manager, Accountant, Auditors, supervisor, store manager.

Participants are enjoyed to go back with Confidence on the job, Result oriented, enhanced KPI.

Coordinator- Andy Nii- 08062313232.

Other workshop

Problem solving.
Emotional intelligence.
Business communication.
Customers acquisition&Retention.