MODULE I - Quality and Trends for Successful Catering

• What makes a successful restaurant: the concept of quality;

• General overview of types of catering;

• Trends and styles in food & beverage;

• Raw materials and gastronomic offer;

• Elements of food design;

• Practical exercise.

 

​MODULE II - Geomarketing and Planning

• Geomarketing;

• Food-cost, beverage-cost and selling price;

• Food experience;

• Realisation of a menu;

• Realisation of a business plan;

• Practical exercise.

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MODULE III - Organisation and Customer experience

• Composition of kitchen and dining room staff;

• Premises and equipment;

• The importance of workflow;

• The importance of digital marketing and social media;

• Customer Relationship Management and customer loyalty;

• Practical exercise.

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MODULE IV - Safety and Sustainability in Catering

• Food safety: the HACCP method and compulsory documentation;

• Safety in the workplace: Decree 81/2008 and compulsory documentation;

• Elements of sustainability and eco-friendly practices;

• Reference bodies in the food and wine sector;

• Voluntary reference certifications in the food & beverage world;

• Practical exercise.