Pub Food Management

Course Dates

2 April 2012 - 5 June 2012

If you are a publican who would like to add food to the business but need food service knowledge, this is the course for you

Duration

9 days over 10 weeks

Schedule

April 2012 - 2nd, 3rd, 23rd, 24th
May 2012 - 7th,8th, 21st , 22nd
June 2012 - 5th

Price

€ 1665.00
Up to 30% funding available on selected courses for those eligible.
20% deposit to secure place, balance due before course commences.
Places limited to 12.
Price includes all course materials, light lunch, tea and coffee breaks.

Venue

Abbeyleix Manor Hotel, Abbeyleix, Co. Laois

Time

9.00am – 5.00pm

Facilitators

Blathnaid Bergin - The Restaurant Advisor.

Guest Experts in Human Resources, Kitchen Design, Point of Sale Systems, Finance.

Course Content

- Menu Planning, Food Costing, Food Pricing

-Designing an efficient kitchen working space - spend what is needed.

-Kitchen Management Systems- Ordering, Receiving, Storing, Prepping, Serving.

-Managing Quality in Food and Service

-Benchmarking against the Best

- Front of house systems for food service

- Service Skills and Techniques for floor staff

- Personal Presentation and Dress for staff & management

- Training Skills for Management

- Kitchen Management for Managers

- Food quality, consistency, presentation

- Managing chefs

- Getting into the Guides, Trip Advisor Management,

- Customer Care for Management and staff

- Product Knowledge

- Becoming the best

- Work Life Balance