Food hygiene & Allergens Taking into consideration the requirements of European and National legislation, all Food and Beverage establishments are obliged to know and apply all regulations, guidelines and good practices related to Basic Food Hygiene in order to provide safe and quality products. The involvement of food handlers in basic health and food safety training…
Developing Barista skills As Training is an essential part of any business, café business and ownership is no exception. There’s more to becoming a good barista than stepping behind a bar and learning by watching. A formal barista training program can ensure that all your staff members are capable and confident.The basic program includes Barista…
Wine Knowledge & serving techniques A JOURNEY ALONG THE PROFESSIONAL KNOWLEDGE OF PLEASURE OF WINE! An excellent seminar, specially designed for professionals in the field of wine and catering, who want to expand their knowledge about wine. The increasing in wine sales comes through the training of your staff! Applying “upselling” techniques and using the…
Restaurant Server On-the-job coaching! Train your F&B Service employees, during real working time. On-the-job training means that your employees shall practice in real-time, following theory sessions and masterclasses. The program aims to help the waiters, acquire knowledge and skills to provide first-rate service but also to develop servings kills, at a time that guests are…
Food Safety ׀ NRA Certification program Duration: 7 HoursInitial Cost:After Subsity:Hours:Location: On-line or Off-line Certification Program Aimed at all food contact staff Duration: 7 hours Food safety training for operators is considered a priority for every restaurant, hotel and F&B department. The “ServSafe” program is a pioneer in the provision of comprehensive training materials in…
Management of Food & Beverage Operations Service is the key to guest satisfaction, and this course will teach you to plan for and successfully manage the different types of food and beverage operations in a hotel or catering establishment. As part of the five courses in the Food and Beverage Management Specialization, this course provides…
The main purpose of the program is to help people who exercise management, supervision and leadership responsibilities…
In house program The program is addressed to the Managing and Supervisory Members of a Culinary Department, of a Hotel or Restaurant. The program deals with the core management issues of the Kitchen and the F & B Department in general, one of the largest and important parts of the Food service sector, in addition…
It aims to help participants acquire specific knowledge and develop Managerial skills in planning, organizing,…
This is an essential management program, that introduces Hospitality key staff to the control processes used to reduce costs…
