Introduction to Continuous Improvement aimed at F&B (6Feb)


20 in stock

Did you know  –  Over 35% of the worked hours in hotel operations do not add any value to the customer or the business.


  • Aimed at Food & Beverage, on Monday 5th Feb, 10:00 – 13:00 by webinar
  • Limited to 20 particpants


Who Should Attend:

F&B, Restaurant, Bar Managers, Supervisors, Waiters, Bartenders.


What is covered:

  • What is Continuous Improvement (CI)?
  • Why apply CI in your department?
  • Understanding Customer Value
  • Overview of LSS Tools & Problem Solving Methods
  • How to select & Manage your CI Project
  • Common inefficient processes in F&B
  • Top 5 CI opportunities for F&B Outlets
  • How to sustain the improvements


What you will know at the end:

By the end of the course you will have the skills to identify and reduce redundant tasks in routine, everyday processes.



Tom Mc Dermott

In a career spanning 35 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!

Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes so this creates a clear opportunity.

Tom began his career straight from school at Dublin College of Catering, Cathal Brugha Street in 1987. Since then, Tom has worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.

Tom believes a hospitality business that embraces a continuous improvement mind-set creates a lighter, more collaborative, and productive workload for team-members, higher levels of satisfaction for guests, and more value for owners.



Members: €95 pp

Non-Members: €145 pp


This course is limited to 20 people. Book your place below.

For more information, call Dervla O’Neill on (086) 083 6626, or email:

Additional information


Members, Non-Members

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