Date: 24 March
{Full day}
Time: 9.30am – 5pm
See the full programme brochure HERE.
Objectives:
- 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
Modules:
- Menu Planning
- Menu Design
- Waste avoidance through correct menu planning
- Support and promote local, seasonal, Irish produce
- Analysis of current FOH systems
- Case Study
Trainers:
Blathnaid Bergin,
The Business of Food
Price:
€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: oneilld@ihf.ie
