Plate by Plate, Step by Step Journey of Kitchen Management in Restaurant Management | Includes Exam, Assignments & more.
What you will learn
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You will learn how to create an effective restaurant business plan and how to handle a kitchen effectively when you work in restaurant management.
You will learn how to create an effective restaurant business plan and how to handle a kitchen effectively when you work in restaurant management.
You will discover how Kitchen Porters are responsible for creating and implementing evacuation plans to lower the risk of illness, accidents, or fatal injuries.
You will receive comprehensive instruction on food safety and how to clean and sanitize various types of sinks and dishwashers.
You will understand the value of inventory management in a food and beverage service and how to manage food inventory effectively.
You will get to know different types of menus and training on restaurant menu formats according to age groups and tastes, vegan cooking or non-veg cooking.
You will get personalized suggestions on how to price a menu to make money.
You will identify the sources and techniques for purchasing and obtaining food, supplies, and cooking equipment, as well as vendor selection and management.
You will explore helpful tips on Food Presentation, Service Styles, and Methods & Techniques for Preparing Food.
You will be able to utilize efficient techniques for the use of technology in restaurant management to maximize output in indoor or cloud kitchen systems.
You’ll master at teaching employees how to dispose of kitchen waste and control pests properly.
You will be able to design concepts for brand identities for food service businesses and forecast revenue and sales.
You will obtain a Certificate of Completion after finishing the Course.
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