Restaurant management

Hospitude – the mindset needed to create an excellent guest experience
Team coordination and other types of resources coordination to create the expected level of the guests experience
Goods management
MICE and events organisation
Inter and intra-departmental communication
F&B trends and innovation

By the end of this course participants will be able to understand and apply the following:

What is HOSPITUDE and how a positive mindset can help you to create memorable moments for your guests
How you should use the resources available in order to offer the best experience possible for your guests
Goods Management cycle (inventory, ordering, purchasing and receiving processes) focused on restaurant service operations, prioritizing quality and cost control; you will learn best practices in inventory, preservation and waste management.
What is MICE, its important in hotel/restaurant businesses, how MICE events should be organized
Importance of communication within the department and with other departments
How you can identify current trends on the market and how you can personalize them according to your needs to enhance the profitability of your restaurant

Delegates profile:

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

SEMINAR PROGRAMME