Analyse your current food operation with a forensic eye. Set up systems across Kitchen Operations, Front of House Operations, Service Skills and learn how to serve best quality consistently while improving bottom line profits. This course now includes one full day of Pub Food Demonstration with Rory O'Connell of the Ballymaloe Cookery School. 25% Funding available through the National Organic Training Skillnet with a Special rate for VFI members.
' Very informative, hugely enjoyable and interesting. A must for anyone involved in food. May be the difference in keeping your doors open' D. Kane. Gallys Bar & Restaurant, Tralee. Co. Kerry.
Seven days over twelve weeks. One full day of fantastic pub food demonstrations with Rory O' Connell of Ballymaloe Cookery School
March 27th, April 25th, May 1st, May 8th, May 21st, May 21st, 22nd
9.00am - 5.00pm
Blathnaid Bergin; Director, The Business of Food.
Venue to be decided - location will be chosen for convenience to course participants.
This course is ideal for publicans who would like to step out of the business to analyse, plan, discuss and develop their business. This course will save money, time and energy in the business. Practical solutions to everyday problems are a feature of the course. Meet like minded business people who have journeyed the same road.
How to set up systems to manage and control the kitchen and front of house operations in your business.
How to write effective and cost saving rosters.
How to root out every hidden cost in your business.
How to analyse your menu so that it is working smartly and is financially benefitting you business.
How to train staff in service skills which saves time and money.
How to cost and price the menu.
and much more which will save your business time and money.
A clear plan of what changes need to be made in the business.
Tea, Coffee Breaks, Light Lunch.
All Course materials.
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