Overview of Kitchen Management Course
Food Safety and Hygiene: Covers regulations, best practices, and protocols for maintaining food safety standards in kitchens.
Menu Planning and Cost Control: Teaches techniques for designing menus, managing food costs, and optimizing profitability.
Kitchen Operations Management: Focuses on organizational structures, workflow optimization, and kitchen layout planning.
Inventory Management: Strategies for procurement, stock control, and minimizing wastage.
Staff Management: Techniques for leading and motivating kitchen teams, rostering, and performance management
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kiarabiden9 Details
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