Training Course:Kitchen ManagementSchool/Trainer:Niagara-on-the-Lake Culinary School
Niagara-on-the-Lake, Ontario, Canada
Course Format: Classroom | E-learning | Virtual Class | Online/Live | On-site/In-house | Blended | Self-paced
Course Description:
'' Kitchen Management I:
Food Costing Basic
Gives an overview of the principle stages of the Food control cycle and introduces the student to costing tools and techniques in order to establish precise Recipe costs. The course also covers establishing Food & Liquor Costs and Cost percentages, Establishing Food Order quantities, Yield percentages and Recipe Conversion Methods.
Kitchen Management II:
Covers the tools and techniques a Chef uses in managing the resource of the kitchen including:
History of Culinary Industry
Organization, Basic Management Principles
Human Resource Management
Team Leadership, Managers Challenges in the Culinary Field, Task Analysis, Task Procedures & Job Descriptions, Performance Reviews & Evaluation process and Disciplinary process
Menu & Marketing Planning
Table Service
Plant Engineering & Security
Kitchen Management III:
Introduces the student to the tools and techniques of Management accounting for Food & Beverage operations, including Cash Flows, Producing Financial Statements, Budgeting and Break-Even analysis and interpretation and analysis of Financial Statements
Business Development
Students will prepare professional presentations, menus and budgets using a variety of Business software programs, such as Microsoft Word, Excel, PowerPoint and Quattro Pro.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.notlculinaryschool.com/
Phone:1-866-204-9081
School Address/Venue(s):
Niagara-on-the-Lake Culinary School
290 John St. East
R.R.#1
Niagara-on-the-Lake
Ontario, Canada
L0S 1J0
Search other schools for Kitchen Management training resources.
Other training courses offered by Niagara-on-the-Lake Culinary School:
Culinary
Pastry
Food Preparation
Garde Manger
Sanitation & Safety
Nutrition
Food & Beverage Service
Wine & Alcoholic Beverages
Hospitality Management Diploma
Front Office Management
Supervision in the Hospitality Industry
Planning and Organizing the Housekeeping Department
Hospitality Today
Marketing Hospitality Services
Basic Hotel & Restaurant Accounting
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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