11/03/2026 08:30
Greek
7 hours (1 day)
Michalis Michael
This program combines practical hospitality knowledge with real operational tools to help participants improve service quality, control costs, lead teams effectively, and enhance overall F&B performance.
The core training sessions will be delivered face-to-face, ensuring interactive participation and hands-on learning.
Please note that follow-up sessions and customized training or assignments can be arranged at an additional cost. These optional sessions are designed to provide continued support, address specific workplace challenges, and help participants apply the learning directly within their own operations
This program equips participants with the confidence, structure, and practical management tools needed to successfully lead Food & Beverage operations.
Module Objectives
By the end of this module, participants will be able to:
• Explain basic food safety principles and why they are critical in hospitality
• Identify food hazards: biological, chemical, physical, and allergens
• Apply personal hygiene and workplace sanitation standards
• Control critical temperature zones (danger zone), cooking/reheating/cooling rules
• Apply safe receiving, storage, labelling, and FIFO/FEFO methods
• Implement safe food handling practices to prevent cross-contamination
• Understand the HACCP concept and how to apply basic controls in daily operations
Who to attend:Hotel and Catering Professionals.
As a prerequisite for the participation in the program is the registration of the Company/Employer as well as the participant on the “ERMIS” digital portal of (ANAD).
You can register for the program through the link https://ermis.anad.org.cy / No. Program # 643094
DETAILED SEMINAR COSTS
SEMINAR PROGRAMME
