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.