There’s a very thin line between revenues and expenses when managing a restaurant. The main objective of this course is to train F&B manager who can successfully manage this very thin line for a profitable business.
It seems easy to say, yet it is very hard to accomplish. In fact, there should be the right balance between service, food quality, personnel management, raw material selection and much more. A rigorous preparation is needed both from the kitchen and from the room F&B management.
Our course offers the knowledge and the technical skills to create a professional and qualified figure, able to manage more departments simultaneously.
This program is the natural continuation for those students who already attended the Professional Chef program, and want to continue further with their education.