kitchen management

Description

Topic 1: People Management

Staff management in restoration I: planning

• Staff Planning
• organization and organization chart
• Obligations and labor rights
• Professional categories and groups in hospitality
• The employment contract
• The training and recruitment process
• The formation

Staff management in restoration II: management

• Job description: the Job Description
• Recruitment and selection of personnel
• The job interview and selection
• Incorporation into the workplace: the adaptation process
• Staff evaluation
• Management by objectives: the DPO

Topic 2: Purchasing Management

Purchasing management in the restaurant I

• The purchasing department and its objectives
• Selection of suppliers and supply channels
• interdepartmental integration

Purchasing management in the restaurant II

• Valuation of inventories: FIFO, LIFO, HIFO, standard cost and average cost
• economic management
• consumption
• discounts and rappels
• The stock and the rotation of merchandise
• “In house” products vs “convenience food”: I, II, III, IV and V food range
• Just-in-time products
• The purchasing manager, his responsibility and his functions

The product and food, the kitchen, and its different preparations

• The 5 large groups into which food is divided
• Fish and its preparations: white, blue, river fish, shellfish, crustaceans, molluscs and caviar
• Poultry and game and their preparations
• The beef
• Lamb and pork meat
• The egg
• Milk, cream and butter
• The bread and cereals
• salt and sugar
• Condiments, flavourings, fats and oils
• vegetables and tubers
• Potatoes, legumes, mushrooms and salads
• Fruit
• the cheeses

The gluten-free kitchen

• Gluten-free cooking I
• Gluten-free cooking II
• Gluten-free cooking III
• gluten free recipes

Types of cuisine and their elaborations

• Ethnic cuisine: Thai and Indian cuisine
• The pintxos
• Vegetarian cooking recipes

The vacuum kitchen

• History and introduction of vacuum cooking
• What is vacuum cooking?
• Necessities and material to work the vacuum kitchen
• Decalogue and factors that influence the quality of the vacuum
• Previous preparations and cooking temperatures
• Exceptions and regeneration

Topic 3: The kitchen and its operations

The product and food, the kitchen, and its different preparations

• The 5 large groups into which food is divided
• Fish and its preparations: white, blue, river fish, shellfish, crustaceans, molluscs and caviar
• Poultry and game and their preparations
• The beef
• Lamb and pork meat
• The egg
• Milk, cream and butter
• The bread and cereals
• salt and sugar
• Condiments, flavourings, fats and oils
• vegetables and tubers
• Potatoes, legumes, mushrooms and salads
• Fruit
• the cheeses

The cook and the kitchen

• The cook and the kitchen
• kitchen elements
• Preparations in the kitchen
• Kitchen preparation processes
• kitchen performance

Cooking methods and sauces

• Cooking methods and techniques
• preparation of sauces

Topic 4: Kitchen Management

Kitchen management I: organization in the kitchen

• Kitchen areas and structural requirements
• Cookware
• Cooking techniques and preparations: mise en place, cooking points, stocks and sauces
• allergens
• Cooking techniques: vacuum cooking and vegetarian cooking
• Conservation methods in the kitchen

Kitchen Management II

• Main materials used in kitchen
• Elements, machinery and kitchen equipment
• Culinary treatments and types of cooking
• Composition of the different foods
• Main functions of nutrients
• Indications for the preparation of menus in diet therapy

Management of the kitchen and its items

• Organization of the kitchen and its work areas
• Time management and operations
• Cold room, hot room, showcooking and pastry

Food weights and portions

A chef at home: videos of various classic recipes

Kitchen control sheets

• Kitchen opening checklist
• Kitchen closing checklist
• Warehouse and inventory control
• List of allergens in letters

Plating and presentation of dishes

• Plating and presentation
• Colors
• work with consistency
• Elaboration of shapes and arrangements

Kitchen Equipment Management

• What is a leader
• How to build trust
• be an example case
• Give tools: communication
• Build from the positive: problem solving

Neuromarketing and dopamine in the kitchen

• Definition of neuromarketing
•   auditory marketing
•   Kinesthetic Marketing
•   visual marketing

Topic 5: Image and strategy in buffets

The buffet in hotels

• Types of pensions and schemes
• Breakfast and its presentation
• themed buffets
• The different sections in the buffets
• Elements and machinery of the buffets
• Practical tips to improve the image of buffets

Strategy and Marketing in buffets

• Visual merchandising and window dressing
• The sales strategy in buffets
• Neuromarketing and buffets 2.0
• Composition of the different foods
• Image and presentation of the buffets

Cuts in fruits and vegetables

How to direct the client in the hotel buffet

Strategies in current buffets

• Presentation of each day
• The importance in design and impressions
• Showcooking as a great ally
• How to achieve connection with the client to improve their satisfaction
• The importance of teamwork

showcooking

• Showcooking at buffets
• The client in the showcooking

Other important elements for the image of buffets

• The exhibition and the household
• Desserts at buffets
• The declarations
• allergens
• gluten free products

Training and hygiene of restaurant staff

• Cleaning and disinfection
• conflict points
• Equipment maintenance and repairs
• body hygiene
• Staff training
• The lesions

Processes for restaurant staff

• Points to consider in stocking
• Handling and use of the egg
• The use of oil for frying and the different smoke points
• Cleaning, disinfection, order and waste
• Separate raw and cooked foods
• safety temperatures

HACCP system

• The hazard analysis
• The identification of critical control points (CCP)
• Set critical limits
• surveillance system
• Corrective actions for PPCs
• verification system
• Creation of the documentation system

Main dangers and diseases for the organism

• List of hazards and food-borne diseases
• food contamination
• Factors contributing to the occurrence of foodborne illnesses
• germs
• Main diseases, bacteria and toxic substances
• pest control

Main points to control in terms of food safety and hygiene in restaurants

• Conservation control tables and temperatures
• Goods acceptance process
• waste disposal process
• Disease prevention process
• Provisions in case of health emergency
• Control points or premises

labeling in food

• the labeling
• How to read the label
• Packaged, confectioned or loose foods
• The metrological symbol
• Barcode and QR

digitization

• Changes in demand: the POS software
• Sales management through digitization, product management and hardware elements of the POS

The digitization plan

• Preparation of the digitization plan
• Data storage and hosting
• Cloud technology, digitization process management and people

The digitalization strategy

• The digitization strategy in restaurants
• Reasons to implement a digital strategy in a restaurant
• Strategy and success in digital transformation
• Points to consider in technological improvement

Digitization in the industry food & Beverage

• POS terminals, PDAs, totems, touch screen tables, management software
• Digitization in purchases and in the commissary
• Elements that influence the choice of a digital services partner and advantages of digitizing in restoration

Topic 6: Finance and control in restoration

Budget

• Cost, expense and consumption
• The production, the margin and the result
• Investment and result: ROE and ROI, EBIT and EBITDA
• Budgeting
• amortization

profitability

• The profitability threshold, the break even point
• Analysis of rentability
• The 4 basic rules for calculating performance in a restaurant
• contribution margin

Analysis and control of staff spending

• Economic analysis FTE (Full Time Equivalent)
• Staff productivity analysis

Control of the product "food and beverages"

• The price tag and the technical sheet of the product
• Errors when preparing scandals
• The pricing menu

Sales analysis

• Average ticket analysis
• Customer spending frequency
• Analysis on product sales
• Positioning and communication
• SEO, branding and Corporate Identity
• The design of the website
• Measure the result of actions or promotions

the current client

• Millennials and Generation Z
• Current customer preferences
• Differentiation, innovation, fashion and trend
• The Dark Kitchens
• Steps to create an authentic gastronomic experience

Topic 7: Food safety and hygiene

self control

• Importance of maintaining hygiene in food preparation
• traceability
• Basic principles for manipulators
• self control
• The self control manual
• The organization chart of the restaurant for control purposes
• Pros and Cons of Good Food Hygiene Practices

Reception and handling of food

• Providers
• The acceptance of goods
• Proper storage and storage
• Maximum times for refrigeration and freezing
• freezing and thawing
• Common mistakes in kitchen design
• Facilities and equipment
• Food handling
• Treatment of raw animal products
• The use of waste
• The declarations
• allergens
• gluten free products

Training and hygiene of restaurant staff

• Cleaning and disinfection
• conflict points
• Equipment maintenance and repairs
• body hygiene
• Staff training
• The lesions

Processes for restaurant staff

• Points to consider in stocking
• Handling and use of the egg
• The use of oil for frying and the different smoke points
• Cleaning, disinfection, order and waste
• Separate raw and cooked foods
• safety temperatures

HACCP system

• The hazard analysis
• The identification of critical control points (CCP)
• Set critical limits
• surveillance system
• Corrective actions for PPCs
• verification system
• Creation of the documentation system

Main dangers and diseases for the organism

• List of hazards and food-borne diseases
• food contamination
• Factors contributing to the occurrence of foodborne illnesses
• germs
• Main diseases, bacteria and toxic substances
• pest control

Main points to control in terms of food safety and hygiene in restaurants

• Conservation control tables and temperatures
• Goods acceptance process
• waste disposal process
• Disease prevention process
• Provisions in case of health emergency
• Control points or premises

labeling in food

• the labeling
• How to read the label
• Packaged, confectioned or loose foods
• The metrological symbol
• Barcode and QR

Topic 8: Types of events

Characteristics and types of events

• Company events, conferences, presentations, coffee breaks, standing dinner, weddings, incentives, workshops
• Classification of events

The MICE

• Characteristics of MICE
• Incentive and congresses
• Elements of the Marketing Plan for the MICE sector
• Public or semi-public entities available
• Convention Bureaux
• Tourism entities and DMCs

Success events and restoration

• Characteristics of successful events
• Create the line of communication
• The "fil rouge"
• Types of events in the restoration
• Administrative management of events

Topic 9: The client in the hospitality industry

Introduction to Marketing in the restoration

• Introduction to Marketing in the restoration
• Leader
• Market study
• Strategies when designing your menu
• Define the target or ideal client
• Positioning and communication
• SEO, branding and Corporate Identity
• The design of the website
• Measure the result of actions or promotions

the current client

• Millennials and Generation Z
• Current customer preferences
• Differentiation, innovation, fashion and trend
• The Dark Kitchens
• Steps to create an authentic gastronomic experience