Executive Development Programme in Resilient Food Hospitality
-- ViewingNowThe Executive Development Programme in Resilient Food Hospitality is a certificate course designed to empower food and hospitality professionals with the skills to navigate an increasingly complex industry. This program focuses on building resilience in the face of challenges such as supply chain disruptions, changing consumer preferences, and regulatory pressures.
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Food Safety and Sanitation: Understanding the importance of maintaining a clean and safe food environment, this unit covers the best practices for food handling, storage, and preparation to minimize the risk of foodborne illnesses.
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Sustainable Sourcing: This unit explores the significance of sourcing ingredients responsibly and sustainably, including the benefits of local and organic produce, reducing food waste, and building relationships with suppliers.
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menu Engineering and Design: This unit delves into the art of menu engineering, including the psychology of menu design, pricing strategies, and dish placement to optimize sales, profits, and customer satisfaction.
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Operational Efficiency: This unit focuses on maximizing operational efficiency, covering topics such as inventory management, labor scheduling, and workflow optimization to reduce costs, minimize waste, and improve productivity.
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Crisis Management and Business Continuity: This unit prepares executives for unexpected crises, including developing contingency plans, managing communication with stakeholders, and ensuring business continuity during challenging times.
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Financial Management for Food Hospitality: This unit covers the essentials of financial management for food hospitality businesses, including budgeting, forecasting, and managing cash flow to ensure long-term profitability and success.
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Marketing and Branding: This unit explores the importance of marketing and branding for food hospitality businesses, including building a strong brand identity, leveraging social media, and implementing effective marketing strategies to attract and retain customers.
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Customer Experience and Service Excellence: This unit emphasizes the significance of delivering exceptional customer service and creating memorable experiences for guests, including training staff, managing customer feedback, and implementing service recovery strategies.
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Innovation and Trends in Food Hospitality: This unit keeps executives up-to-date on the latest trends and innovations in food hospitality, including plant-based diets, food delivery, and emerging technologies, to stay ahead of the competition.
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