Quality And Beyond

Subjects

 Quality

 Food safety management systems

 Food safety

 Workflows

Summary

This workshop was designed by merging two of the most important aspects in the food and beverage industry: quality and speed, specifically in the kitchen; with objectives and outcomes intended to match the title; integrating quality in to duties at hand, creating a systematic workflow that enhances service speed while maintaining hygiene, organizing work and storage spaces, reducing waste, all the while serving as a holistic approach to control and monitor operations more effectively, furthermore facilitating the overall application of quality assurance.

Who should attend?

• Kitchen staff

• Restaurant managers

• Restaurant owners

• Auditors

• Consultants

• Trainers

Covered Topics

1. Setting objectives

2. Kitchen design principles

3. Prerequisites

4. Menu-based raw ingredient placement within set-up

5. Integration of food safety

6. Storage principles

7. Manual control Vs. Electronic control of stock

8. Fiche techniques focal points

9. Cost control proficiency through practical waste management

10. Kitchen time management

11. Being regulated and regulating associates

12. Receiving different forms of feedback from non-management and acting accordingly

13. S.M.A.R.T. employment of the 6 levels of delegation

14. Ruinous effects of negative attitudes and/or resistance on productivity

15. (Individual work) Designing systematic workflows using premises at hand and gained knowledge

16. (Group work) Designing the frame work of the final workflow for submission and determining best practices within (this module is entirely tailor-made and exclusively delivered in private courses)

17. Reporting

Approach

• Visual/Audio techniques

• Story telling

• Case studies

• Practice

Duration: To be determined