Those who are interested in accessing the food industry.
The aim of the program
Qualifing participants for the optimal and professional way to manage and operate restaurants. This program is based on the experiences of leading restaurant establishments. It also explains and applies financial and marketing processes, procurement work, suppliers, team management, conformity of standards, food safety, production operations, storage and customer service.
training content
Restaurants classifications
A course in receiving and preparing raw materials.
Openning and closing procedures.
Planning of workspace and equipping in restaurants.
Financial management to restaurants
Marketing and Brand designing to restaurants .
Procurement Management and Supplier Selection in Restaurants
Inventory Management in Restaurants
Restaurant Production Management
Restaurant Human Resources Management
Food Safety and International standards
Customer Service
Menu Planning
Selection of equipment
what we offer
Scientific material
A vocational certificate issued by ministry of Tourism.
The name of the program as it will appear on the certificate
