Restaurants and cafes program
The training program aims to explain the concepts and methods of operating and managing food and beverage sector projects and the most prominent features and challenges of the market by clarifying the main steps in the success and establishment of restaurants and cafes brands, and how to build a solid operating base to facilitate daily operation and replicate the successes of these projects.
duration of program
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ويهدف الى
- Introducing participants to the developments of the restaurants and cafes sector and the correct management methods and the most prominent features of modern management of this type of project and its challenges.
- Clarifying the methods of managing modern restaurants and cafes projects in terms of cost management, sales increase methods and increasing customer experience.
- Helping participants transform and refine their experiences and turn them into reality, with sustainability and sustainability.
- Knowing the main steps in the success and operation of restaurants and cafes projects and their financial management.
- Finally, this workshop should be one of a set of reasons for forming a local administrative staff that competes in the market of the Restaurants and Cafes Department globally, God willing.
المخرجات
سيساعد البرنامج التدريبي المشاركين علي :
1. 1. Understand the concept of costs in terms of knowing:
- Sector assignment problems.
- The foundations and importance of the feasibility study for projects.
- Cost classifications and their relationship to the project.
- Calculating the cost of products and materials sold.
- Benefits of financial management to identify costs.
- The difference between the actual cost and the ideal cost and extracting the tolerance ratios.
2. 2. Warehouse control and inventory through training on:
- Receipt of raw materials and bases the correct request for raw materials.
- Purchasing basics to control quality and costs.
- Inventory classifications and management.
3. 3. Before getting acquainted with the methods of raising and increasing sales, we will explore the menu and the art of writing it, and learn about the impact of the sales mix on costs.
4. And then we lay the basics of menu engineering by analyzing the cost of sales to reach the classifications of the serving menu, and knowing how the customer reads the menus, in order to raise the level of customer experience and maintain repeat visits.
Common Questions
Is this program suitable for any entrepreneur?
The program is specifically directed to owners of restaurants, cafes and food carts
Is there a certificate of attendance for the program?
Yes, there is a certificate of attendance for the program, and it is free
Is there a practical application in the program?
Yes, there are rich workshops and applications
Do we need to bring a tablet or a laptop ?
Yes, it is preferable to bring a tablet or a laptop for the practical application
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