Restaurant and Food Joint Productivity Enhancement Workshop

For Whom?

Medium and Small Scale Restaurant Management Owners / Managers

Organiser and Certificate

Professional Training and Development Centre, Bengaluru

Contents

• Ambience – the First Impression
• Customer Care – Creating “The Experience”
• Health and Safety
• Creative and Innovative Kitchen Management

Methodology

The program will be conducted on a highly participative method. The course delivery will be using a variety of media by expert faculty members who have international exposure. Participants will be given relevant and useful books / training materials.

Duration and Venue

Duration: 3 hours - online

Batch Size: Maximum 20 participants

Program Fees

Rs. 1500/- per participant

Benefits

This workshop provides tips and tools for enhancing productivity in restaurants and food joints, focusing on ambience, customer service, health and safety, and innovative kitchen management.

Objectives

• Describe the role of ambience and quality customer service
• Explain basic aspects of health and hygiene
• Explain customer satisfaction analysis methodology and feedback usage
• Share tips for creative and innovative kitchen management

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