Global Certificate in Catering CRO: The Next Generation

• Global Culinary Trends: Exploring the latest culinary trends from around the world, including plant-based diets, sustainable eating, and fusion cuisine.
• Menu Engineering and Design: Creating profitable and attractive menus using menu engineering principles and design techniques.
• Food Safety and Sanitation: Ensuring compliance with food safety regulations and implementing best practices for sanitation and hygiene in the kitchen.
• Sustainable Sourcing and Procurement: Developing strategies for sourcing and procuring sustainable ingredients, reducing waste, and promoting ethical supply chains.
• Kitchen Management and Operations: Managing kitchen operations, including inventory management, equipment maintenance, and staff scheduling.
• Customer Service and Relationship Management: Building and maintaining strong relationships with customers through exceptional service and communication skills.
• Financial Management and Cost Control: Managing financial aspects of catering operations, including budgeting, forecasting, and cost control.
• Cultural Competency and Diversity: Understanding and respecting cultural differences in food and dining habits, and developing menus and services that cater to diverse customer needs.
• Innovation and Technology: Leveraging technology and innovation to improve catering operations, including online ordering systems, mobile apps, and data analytics.