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 for institutional cooperation (available in packages for institutions/companies) and individual applications are not accepted. The training content can be re-planned according to the institutional participant profile and needs. After mutual discussions, the scope of the training and the method (In-person, Online) will be determined, and the relevant processes will be completed. Once an agreement is reached, the suitable dates and times for your institution’s participants and our instructors will be arranged, and the training location will be decided.