This training program provides comprehensive education in culinary services management. Participants acquire the skills needed to manage kitchen operations, train staff, control costs, and design menus effectively.
The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.
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Introduction to Culinary Services Management
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Role and importance of culinary services
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Structure and operations of kitchen departments
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Responsibilities of the kitchen manager
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Managing Kitchen Operations
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Kitchen processes and daily operations
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Managing production and presentation processes
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Kitchen safety and hygiene standards
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Personnel Management and Training
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Hiring and training kitchen staff
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Performance evaluation and motivation
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Task division and team management
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Cost Control and Budget Management
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Cost analysis and reporting
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Material and inventory management
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Menu costing and pricing strategies
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Menu Planning and Design
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Menu creation and diversification
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Food trends and customer preferences
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Developing customer-oriented menus
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Technological Applications and Innovations
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Kitchen software and digital systems
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Smart kitchen applications
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Impact of technological innovations on kitchen management
The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.