11/03/2026 08:30
Greek or English
35 hours (5 days)
Michalis Michail & Goran Vulović
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.
📅 Day 1
Hygiene for Food and Beverage operations – through HRDA-Ermis Platform
Program Nr.: 643094
Date: 11/03/26
Description:
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
📅 Day 2 – F&B Management Operations
Date: 19/03
Module Objectives
By the end of this module, participants will be able to:
• Explain the structure and purpose of F&B departments in hospitality operations
• Identify key responsibilities of F&B managers and operational teams
• Describe standard F&B service types (buffet, à la carte, banquet, room service, etc.)
• Apply basic operational workflows: ordering, receiving, storage, production, and service
• Recognize the importance of guest experience standards (service quality, speed, accuracy)
• Use operational checklists to control daily restaurant operations
• Analyze real operational problems and propose practical solutions
📅 Day 3 – Management of Beverage Operations
Date: 20/03
Module Objectives
By the end of this module, participants will be able to:
• Explain the role of beverage operations in hospitality profitability
• Identify key beverage categories (wine, spirits, beer, non-alcoholic beverages, cocktails)
• Understand beverage service standards, etiquette, and upselling techniques
• Apply proper beverage storage procedures (temperature, rotation, stock handling)
• Implement beverage cost control methods (portion control, recipe costing, wastage control)
• Manage bar workflow and staffing efficiently (opening/closing procedures, mise-en-place)
• Recognize legal and responsible service requirements (ID checks, intoxication handling)
📅 Day 4 – Supervision in Hospitality
Date: 26/03
Module Objectives
By the end of this module, participants will be able to:
• Define the role of a supervisor in hospitality and its impact on service quality
• Apply leadership styles appropriate for hospitality teams
• Use effective communication techniques with staff and guests
• Conduct shift briefings and assign tasks effectively
• Handle conflict and complaints professionally (staff disputes and guest issues)
• Monitor performance and provide feedback and coaching to team members
• Motivate teams using recognition, accountability, and clear expectations
📅 Day 5 – Planning and Control
Date: 27/03
Module Objectives
By the end of this module, participants will be able to:
• Explain the importance of planning in hospitality operations
• Forecast daily operational needs (staffing, inventory, guest volume)
• Use basic scheduling principles (labor cost efficiency and coverage)
• Apply simple budgeting concepts related to F&B
• Calculate and monitor key performance indicators (KPIs) such as food cost %, beverage cost %, labor cost %, and average check
• Apply inventory control methods (par stock, ordering levels, stock take cycle)
• Create an action plan for operational improvement and cost reduction
Michalis Michael & Goran Vulović
Mr. Michalis Michael is a holder of a BSc in Nutrition & Dietetics and an MBA, and he is currently completing an MSc in Occupational Health & Safety. He has over a decade of professional experience in the fields of health, food, and hospitality, combining academic knowledge with hands-on expertise.
In his professional capacity, he manages and monitors the implementation of ISO 22000, ISO 9001, ISO 14001, and OH&S systems. His work involves conducting internal audits, developing corrective actions, leading risk assessments, investigating workplace incidents, preparing improvement reports, and organizing training on fire safety, first aid, and hygiene.
Beyond his core responsibilities, he has experience in quality assurance, health advisory, team leadership, and nutrition consulting. He has delivered training sessions, promoted safe and compliant practices, and supported wellness initiatives at both individual and corporate levels, building a versatile profile in health, safety, quality management, and nutrition.
Goran is innovative, diligent, conscientious, helpful, with great experience in hospitality industry. With almost 20 years of experience in the food and beverage he has participated in several hotel opening projects, as well as trend setting in the hospitality market. He has gained international hospitality experience in the USA and Chile, and with his innovative approach has helped develop certain standards and procedures within Disney Hotel industry. When he positioned himself as F&B manager, he trained his employees on topics related to SOP, Up- selling, communication and product knowledge in Hotels and Restaurants. Privately he is a family guy, in love with nature, travel and hiking, and all that spiced with barbecue and movies.
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