The kitchen is the key area of any restaurant as it is where food gets delivered, prepped, cooked and plated before being served to customers. Restaurant kitchens can be large or tiny, but if it is carefully designed the cook staff can consistently produce hundreds of meals for an evening sitting.
Courses on Alison will introduce you to the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will also learn how to implement best practices to restaurant staffing and procedures. You will also learn about restaurant service principles, menu design and objectives, and restaurant layout and design considerations.
The Diploma in Hospitality Management course will be of great interest to professionals working in the hospitality industry who would like to learn more about food and beverage services.