Restaurant management

  • calender 10/01/2024 09:00
    arrow-right
    12/01/2024 16:00
  • clock English
    clock 7 hours (3 days)
    teacher Winsedswiss Education group
  • Hospitude – the mindset needed to create an excellent guest experience
  • Team coordination and other types of resources coordination to create the expected level of the guests experience
  • Goods management
  • MICE and events organisation
  • Inter and intra-departmental communication
  • F&B trends and innovation

By the end of this course participants will be able to understand and apply the following:

  • What is HOSPITUDE and how a positive mindset can help you to create memorable moments for your guests
  • How you should use the resources available in order to offer the best experience possible for your guests
  • Goods Management cycle (inventory, ordering, purchasing and receiving processes) focused on restaurant service operations, prioritizing quality and cost control; you will learn best practices in inventory, preservation and waste management.
  • What is MICE, its important in hotel/restaurant businesses, how MICE events should be organized
  • Importance of communication within the department and with other departments
  • How you can identify current trends on the market and how you can personalize them according to your needs to enhance the profitability of your restaurant

Delegates profile: 

  • Restaurant Managers
  • Head-Waitress
  • Supervisions

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

COST BREAKDOWN

  • Cost
    €375.00
  • VAT
    €71,25
  • Final cost
    €446,25

SEMINAR PROGRAMME

  • Date
    10/01/2024- 12/01/2024
  • Time
    9:00 -16:00

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