Aimed at:
Those with no formal training who now wish to assume a supervisory or middle management role in their organisation’s Food and Beverage department.
Content Outline:
The course follows on from Essentials of Food and Beverage Management, and offers further insight into the duties of a Food and Beverage Manager.
Course Content:
- Menu engineering
- Menu design
- Inventory and inventory control
- Scheduling labour
Duration:
- 1 day
Number of Delegates:
- Min/max: 4-12
