F & B Management
Professional organization, leadership and preventive maintenance in food and beverage outlets and kitchen, assuring a sustainable quality
This course is designed for Managers and Supervisors in Food and Beverage, including restaurant, bar and kitchen and stewarding.
Seminar Goals
The participants will learn the principles of professional organisation and standardisation in food and beverage areas. They will receive an insight into cost responsibility of the different areas of restaurant, bar and kitchen. Checklists introduced during the course enable the participant to use and convert the acquired knowledge profitably, back in their own operations.
Duration: 2 Days
Seminar Topics
- Requirements for leadership in food and beverage
- Organisational and personal skills of a professional manager.
- Leadership traits of a manager in a food and beverage outlet or in the kitchen or stewarding
- How to motivate and install team spirit Increasing productivity
- Defining and implementing Standard operating procedures for food and beverage outlets and support departments
- Budgeting and controlling of payroll and other expenses within the framework of the “Uniform System of Accounts for the Lodging Industry”
- Managing the budget and the calculation of staff cost and other expenses
- Comparative calculation of payroll verses outsourced services
- Setting and communicating standards
- Standards as a basis for outsourcing
- Budgetary and organisational advantages of outsourcing
- Identification of major threats of working with outsourced services
- Practical ideas for staff motivation including motivation factors and applicable techniques
- Practical ideas for motivation of service and back of house personnel enhancing quality and productivity
- Practical exercises and group work
Find Out More
- Call 07799 767 326 or eMail us
