Date: 24 March

{Full day}

Time: 9.30am – 5pm

See the full programme brochure HERE.


  • To plan menus for maximising available skills and knowledge
  • To design menus to maximise high margin items
  • To analyse and review current FOH operating systems

Learning Outcomes:

  • Menu Planning to maximise current resources
  • Menu Design to drive high margin sales
  • Front of House Operating Systems review


  • Menu Planning
  • Menu Design
  • Waste avoidance through correct menu planning
  • Support and promote local, seasonal, Irish produce
  • Analysis of current FOH systems
  • Case Study


Blathnaid Bergin,
The Business of Food


€495 pp for Members, for all 9 modules

€595 pp for non-Members

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