1.   COURSE OVERVIEW

This program provides you with 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.

2.   WHO SHOULD ATTEND?

This course is aimed at Restaurant Managers, Assistant Restaurant Managers, Bar Managers, Food & Beverage Managers, Assistant F&B Managers, Executive Chefs and Sous Chefs. The concepts and techniques covered in this course are more advanced and participants should already have some experience working in the F&B industry.

3.   HOW WILL YOU BENEFIT?

At the end of this course, the participants should know:
• How to achieve maximum profit from restaurant operations
• The steps needing to be taken when developing a new concept in restaurants
• How to minimize costs on an existing restaurant operation
• The latest trends and developments in restaurant management

COURSE FEE

QAR 4,200 per participant.

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