Kitchen and Restaurant Management in the 21st Century Online Training

  • Time

    10:00am - 3:00pm

  • End Date

    01 Nov, 2021 - 03 Nov, 2021

  • Price

    ₦175,000

Event Details

The workshop is not kitchen or service specific but has a more holistic approach to the restaurant operation. This assists in breaking down barriers between head chefs and restaurant managers, helping them to see the operation as a whole, rather than two separate, independent parts.

 

CONTENT

  • Sales and Marketing for a Restaurant
  • Understand a Kitchen Profit and Loss Account and How expense can be affected
  • Plan and Develop a Restaurant Concept
  • The Menu as a Business Tool and a Form of Communication
  • Fully Understand Food cost and its relationship to profitability
  • Understand wastage and its impact on the bottom line
  • The principles of cost effective staff planning
  • Kitchen Management
  • Setting the Table
  • Cost control methods
  • The true cost of a recipe
  • Different methods to set your selling price
  • Conduct a menu analysis study and engineer a menu

 

FOR WHOM:

Chef, Managers, Accountants, Auditors, Supervisors, Stores Managers and others who perform related functions.

 

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.

 

DATE:

1ST BATCH:              29th– 31st Mar, 2021            

2ND BATCH:             12th – 14th July, 2021

3RD BATCH:             1st – 3rd Nov, 2021

Other Dates

Start Date End Date
29 Mar, 2021 31 Mar, 2021
Start Date End Date
12 Jul, 2021 14 Jul, 2021
Start Date End Date
01 Nov, 2021 03 Nov, 2021

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