Kitchen and Restaurant Management in the 21st Century

Kitchen and Restaurant Management in the 21st Century
Objectives:
• Understand modern trends and challenges in kitchen and restaurant management
• Develop skills to optimize kitchen operations and enhance restaurant performance in the digital age
• Learn strategies for sustainable practices and customer-centric service in contemporary dining establishments
Course Content:
• Evolving Trends in Kitchen and Restaurant Management
• Digitalization and Technology Integration
• Sustainability and Green Practices
• Customer Experience and Service Excellence
• Operational Efficiency in Kitchen Management
• Inventory Control and Cost Management
• Menu Engineering and Pricing Strategies
• Staff Training and Development
• Marketing and Branding in the Restaurant Industry
• Social Media and Online Presence
• Customer Relationship Management
• Creating Unique Dining Experiences
• Quality Assurance and Food Safety
• Compliance with Regulations and Standards
• Hygiene Practices and Sanitation Protocols
• Food Quality Control and Assurance

FOR WHOM:
Chef, Managers, Accountants, Auditors, Supervisors, Stores Managers and others who perform related functions.

Methodology
The training methodology integrates lectures, interactive discussions, collaborative group exercises, and illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical experience, emphasizing the application of learned techniques. This approach ensures that attendees return to their professional environments equipped with both the competence and self-assurance to effectively implement the acquired skills in their responsibilities

DATE:

1ST BATCH:        4th – 7th Mar, 2025       

2ND BATCH:       15th – 18th July, 2025

3RD BATCH:       11th – 14th Nov, 2025