This training is for professional development purposes, and the certificate obtained does not replace the MYK certification required for specific training programs.

Introduction to Kitchen Services Management

This program provides information about the role, importance, and management structure of kitchen services.

1. Kitchen Operations Management

• Kitchen processes and daily operations

• Management of production and service processes

• Kitchen safety and hygiene standards

2. Personnel Management and Training

• Recruitment and training of kitchen personnel

• Performance evaluation and motivation

• Task division and team management

3. Cost Control and Budget Management

• Cost analysis and reporting

• Material and inventory management

• Menu costing and pricing strategies

4. Menu Planning and Design

• Menu creation and diversification

• Food trends and customer demands

• Customer-focused menu development

5. Technological Applications and Innovations

• Kitchen software and digital systems

• Smart kitchen applications

• Impact of technological innovations on kitchen management

(MY)

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.