‘Some see things as they are and say why, I dream of things that have never been and say why not?'
George Bernard Shaw.
To give our students a practical learning experience and a complete tool kit for opening and/or managing a food service business.
To bring back management and operations excellence, passion and enjoyment to the food service industry.
The Objectives
- To provide you with the knowledge and skills required to open and/or operate a food service business.
- To provide an environment where learning is practical, interesting, interactive, challenging, enjoyable and above all tailored to each individuals learning goals.
- To re-introduce excellence to every aspect of the food service industry by applying the highest standards to its own operations.
This course is primarily about developing business skills and while it is not about equipping people with culinary skills it does include an intensive one week course in Ballymaloe Cookery School to confirm the importance of quality food in a food service business.
Blathnaid Bergin has a dream. That dream is to create the best Restaurant and Kitchen Management School which teaches the Business of Food. The School is located in the beautiful town of Abbeyleix which is steeped in history and heritage. The School will operated from the business centre of the Abbeyleix Manor Hotel, a bright, well equipped and relaxing space. An extensive library, relaxation room, outdoor relaxation area and all hotel facilities will be available to our students.
The course will be facilitated by Blathnaid and a team of really sensationally talented and passionate people who are as excited as Blathnaid is about making the food service dream of our students a reality.
After 25 years of experience in the hospitality and food service industry, Blathnaid has seen that many people’s dream became a harsh reality due to lack of industry specific knowledge and skills.
It is this knowledge and skills that will be learned over the course of a very busy 12 weeks. The course will be based on experiential and accelerated learning methods, whereby the learner is fully involved in the process of learning. The course will be structured around workshops, tasks, ‘live case studies’, discussion, debate and learning the hottest most cutting edge information in the food service industry and its future direction.
The course will be intense and will challenge and excite in equal measure. It will require students to think and think and then think some more. It will equip students with knowledge and skills they never thought they could master and it will most importantly equip students with a toolkit for their own business.
