Course Overview

Participants who have attended Advanced Kitchen Management or Menu Engineering in the past should not attend because of significant material overlap.

This highly acclaimed course (previously titled Advanced Kitchen Management) focuses on achieving maximum profit from restaurant operations, using the concept development process as a thread throughout the course.

Participants learn the steps to take when developing a new concept for a restaurant; and ways to maximise revenue and minimise costs on an existing restaurant operation. The programme aims to create a greater understanding and awareness of the financial contribution of a successful restaurant operation. It gives participants the opportunity to update themselves with the latest trends and developments in restaurant management; and the industry.

The Participants will immediately be able to translate their learning experiences into their workplace. They will be able to assess present systems and implement improvements if necessary.

Target Audience

The programme is not kitchen or service specific but has a more holistic approach to the restaurant operation. This assists in breaking down barriers between head chefs and restaurant managers, helping them to see the operation as a whole, rather than two separate, independent parts.

A certain level of experience and knowledge is expected. Applicants should be working at least at the level of a sous chef, assistant food and beverage manager or assistant restaurant manager.

Course Objectives

·         Sales and marketing for a restaurant

·         Understand a kitchen profit and loss account and how expenses can be affected

·         Plan and develop a restaurant concept

·         The menu as a business tool and a form of communication

·         Fully understand food cost and its relationship to profitability

·         Understand wastage and its impact on the bottom line

·         The principles of cost effective staff planning

·         Cost Control Methods

·         The true cost of a recipe

·         Different methods to set your selling price

·         Conduct a menu analysis study and engineer a menu. 

Course Material

All material required will be provided. As calculations are part of the course participants are expected to bring a calculator.

Prerequisites

The programmes does not require any prerequisites; however  you are expected to complete a pre-course assignment which will be sent out with your registration confirmation

Certification

A certificate of attendance will be issued upon completion.

Number of attendees

Maximum of 16 participants

Course Fee

AED 3,950 per participant

Instruction materials & refreshments are included in the course fee. Accommodation and transportation are not included in the "Course Fees".