Bölüm 1

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.

Bölüm 3

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

Bölüm 4

(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.