If you are thinking of adding food to your business and not sure if it is right or need to gain a clear understanding of what is involved, this is the course for you.
This comprehensive course now includes one day cooking demonstrations with Rory O'Connell of The Ballymaloe Cookery School to help compile a simple top quality menu.
Learn how a kitchen works and how you can be in control of your own kitchen and food operation, even while a chef or cook heads it up. This course will take the mystery and stress out of your decision and help you take the right course of action for your pub.
'It pays for itself multiple times over, due to the knowledge gained from the course' Francis Galvin, Proprietor, Gally's Bar & Restaurant, Tralee, Co. Kerry.
There may be 25% funding available to you on this course- see details of The National Organic Training Skillnet below with a special rate for V.F.I. members.
7 days over 8 weeks
2018
Feb 5th,12th; March 8th, 12th, 13th, 21st (April 30th .- with Rory O'Connell of The Ballymaloe Cookery School)
9.00am - 5.00pm
€1,550.00
Up to 25% Skillnet funding may be available for eligible employees or self-employed network members that are residents within the Republic of Ireland. Please contact NOTS Skillnet on 071 9640688 for more information on joining the network and apply for the funding.
Blathnaid Bergin - The Restaurant Advisor
Venue to be Confirmed
The Business of Pub Food for Publicans thinking of adding food to their existing business begins on February 5th
This course now includes a demonstration of a simple menu with highest quality ingredients with Rory O'Connell of The Ballymaloe Cookery School .
These courses are run in partnership with Vintner representative bodies and are held in locations convenient to publicans.
As there are two course options for different publican needs, there is an option for everyone.
Publicans who are about to start in the Food Business and publicans who are already in the business and would like to continue improving their product.
Kitchen Management and Design
Menu Planning
Menu Costing and Pricing
Finding the right chef/cook
Serving food that works for your premises, your location, your customers
Setting standards and implementing systems to make those work
Getting the Coffee and Tea bits right
Buying the right equipment
Simple service skills for staff
Legal responsibilities in Food Service
This course is highly practical and interactive
Absolutely no PowerPoint presentations unless it involves figures, is a picture or tells a story - thats our promise
Knowledge and skills to begin the process of adding food to the existing business model
Tea, Coffee, Light Lunch provided
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