Overview

Learn essential skills for managing restaurants and food service operations successfully.

Objectives

• Understand food safety and hygiene regulations.
• Explore menu planning, costing, and inventory control.
• Develop team management and customer service skills for food service.

Who Should Attend

Restaurant managers, chefs, and food service professionals.

Outcome

Participants will be equipped to enhance restaurant operations and guest satisfaction.

Duration

3 days (18 hours)