Management and Catering Planning

 General objectives:
This course aims to prepare participants to plan, manage and coordinate all production operations, restaurant service and catering. Organize, manage and supervise the work teams, implement and monitor the supply of food and beverage department. Perform technical kitchen tasks and commercially articulate with customers and other stakeholders.

Specific objectives:
At the end of the course, participants will be able to:
• Plan, manage and coordinate all production operations, food services and catering;
• Develop the organizational chart of the Food and Beverage department and respective responsibilities and functions;
• Supervise service standards and implement systems to monitor the fulfillment and to continuously improve;
• Manage the suggestion system / customer complaints, to promote a quality service;
• Designing and implementing promotional activities and sales for different market segments;
• Manage and coordinate all production operations, food services and catering;
• Develop analysis of the latest market trends and apply them to the offer;
• Manage human resources department to ensure a safe and appropriate environment for customers and employees.


CONTENTS

Module I - The sale of Catering
Module II - Planning and Economics
Module III - Service Development
Module IV - Management
Module V - Food Safety Management Systems