This course consists of competencies that a person must achieve to
operate a restaurant and/or coffee shop, managing a team of food service and/or
food preparation staff for guests in hotels, motels, restaurants, clubs,
canteens, resorts, luxury liners and cruise ships within the company’s
acceptable standards. Specifically, it includes competencies on operating a food outlet,
preparing tenders for catering contracts, developing a food safety program and
planning for coffee shop operations. S/he is also able to implement and/or execute plans and monitor
expenses to generate the required gross profit margins.
- Teacher: Jose Mari Jecon Miralo