Kitchen Management - Skills and Procedures

Name: Kitchen Management - Skills and Procedures
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Learn how to become a kitchen supervisor who manages a restaurant’s kitchen in this free online hospitality course.

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Learning Outcomes

In this free course, you will learn how to:

Explain workplace safety regulations and develop emergency response plans for a safe and healthy work environment
Evaluate menu planning strategies and pricing models to develop a profitable and competitive menu
Discuss the importance of food safety in the food industry
Identify effective marketing strategies for food service businesses and how to build a strong brand identity
Define and explain the principles of kitchen management and describe the roles of various restaurant employees
Discuss effective inventory management skills and explain how to employ them
Outline the guidelines for cooking food to prevent cross contamination
Identify potential hazards, control measures and the effectiveness of a HACCP plan for a food service establishment
Discuss food preparation methods and techniques and the principles of food presentation
Describe different components of the ‘point of sale’ (POS) system
Explain pest management and identify types of pests and pest detection strategies

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