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INTRODUCTION TO HOSPITALITY
- KITCHEN

PROGRAMME OBJECTIVE
Many organisations are becoming even more customer focused than ever. Customers in a hospitality environment remember the last experience they had with their point of contact and/or food beverages consumed. Kitchen staff must consider menu options, Kitchen equipment, hygiene and safety and presentation of food.

Therefore maintaining the consistent high standard of service is the key to winning the hearts and minds of our customers in this environment.

TARGET GROUP
The course is valuable for anyone who involved in kitchen duties in a hotel, private club and restaurant where food is served to customers.

TRAINING STRUCTURE
This programme is presented by an accredited trainer, experienced and qualified in corporate management and skill development training. Training is done On-the-job on site and highly practical, where, individual feedback is required. A ‘tips’ check-sheet is provided to assist participants to use daily at their workplaces.

LEARNING BENEFITS

As result of this workshop, participants will be able to:

• Appreciate menu variety and ingredients
• Understand the importance of kitchen design and equipment
• Ensure hygiene and safety is of a high standard
• Know the importance of food presentation and wastage

DURATION
1 Day

IN-HOUSE CUSTOMISING   
This programme can be customised to suit the needs of an organisation for team/ group training.
In-house cost applies. Training outside of Port Moresby is negotiable with conditions.

INTERESTED WITH THIS COURSE?   APPLY NOW ONLINE!

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