It is of utmost importance to know how to do menu planning, how to prepare a breakfast buffet, dietary considerations, basic stock items and when to order.
We discuss the importance of food hygiene and safety, food spoilage, how to handle, store & freeze food. It is important to know what the impact is on having too much or too little stock on hand.
We also take a closer look at staff responsibility in managing stock. These are some of the topics with much more to discuss.Back