Kitchen and Restaurant Management in the 21st Century

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.