Introduction to Culinary Management
( 25 Modules )

Module #1
Introduction to Culinary Management
Overview of the culinary industry, importance of management, and course objectives

Module #2
Culinary Industry Overview
History, trends, and current state of the culinary industry

Module #3
Culinary Management Roles and Responsibilities
Exploring different roles in culinary management, duties, and expectations

Module #4
Kitchen Operations and Layout
Understanding kitchen layout, workflow, and efficient operations

Module #5
Menu Planning and Development
Introduction to menu planning, design, and costing

Module #6
Food Safety and Sanitation
Understanding food safety principles, regulations, and best practices

Module #7
Inventory Management and Control
Effective inventory management, ordering, and stock control

Module #8
Purchasing and Procurement
Understanding purchasing strategies, supplier relationships, and negotiating techniques

Module #9
Cost Control and Profitability
Understanding financial statements, cost control techniques, and profit maximization

Module #10
Human Resource Management in the Kitchen
Recruitment, training, motivating, and managing kitchen staff

Module #11
Customer Service and Relations
Understanding customer expectations, service standards, and complaint handling

Module #12
Marketing and Promotions
Introduction to marketing principles, promotional strategies, and social media marketing

Module #13
Event Planning and Management
Understanding event planning, coordination, and execution

Module #14
Food and Beverage Service
Understanding food and beverage service styles, etiquette, and standards

Module #15
Wine and Beverage Management
Introduction to wine, beer, and spirits, pairing, and beverage service

Module #16
Financial Management in the Culinary Industry
Understanding financial statements, budgeting, and cash flow management

Module #17
Sustainability and Environmental Responsibility
Understanding sustainability principles, waste management, and eco-friendly practices

Module #18
Technology in the Culinary Industry
Introduction to kitchen technology, software, and equipment

Module #19
Culinary Entrepreneurship
Understanding entrepreneurial principles, business planning, and startup strategies

Module #20
Risk Management and Crisis Prevention
Understanding risk management, crisis prevention, and emergency procedures

Module #21
Quality Control and Assurance
Understanding quality control principles, standards, and procedures

Module #22
Maintaining a Positive Online Presence
Understanding online reputation management, reviews, and social media best practices

Module #23
Building a Strong Team
Understanding team building, leadership, and staff development

Module #24
Culinary Industry Trends and Innovations
Exploring current trends, innovations, and future directions in the culinary industry

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Introduction to Culinary Management career

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