Kitchen Management Limerick 7th March 2018

110.00

Designed by chefs for chefs, this one day workshop gives a practical overview of the essential elements of kitchen management and profitability.

Description

Designed by chefs for chefs, this one day workshop gives a practical overview of the essential elements of kitchen management and profitability.

This one day practical workshop is facilitated by Martin Potts from Synergy Prochef with relevant exercises and group discussions to aid the industry professional.

Due to demand, a second date for this workshop has been added. It will take place on;

Date:  Wednesday 7th March 2018

Venue: Radisson Blu Hotel & Spa, Limerick

Time: 9.45am – 4.30pm

  • All participants must bring a calculator and pen to the workshop and participants must attend the full day. It is also advised that you bring a copy of your current menu to the training day.

 

What is covered?

  • Kitchen management and Food costing fundamentals
  • Purchasing guidelines for profit
  • Allergen awareness
  • Menu design fundamentals
  • Green energy and Waste management
  • Labour Cost Controls

Refreshments and light lunch provided.

RAI Member €110

Non Member €155