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