Management for HORECA - Module 5

Module 5: Practical Bar & Restaurant Management

This module is highly practical, offering detailed guidance and hands-on strategies for the organization and operation of a bar or restaurant. Participants will gain step-by-step instructions on setting up a bar, including equipment selection, menu design, and daily operational procedures. The training covers everything from licensing requirements and inventory management to cash register operations and opening/closing procedures.

For the restaurant management section, participants will receive comprehensive training on kitchen organization, equipment selection, menu composition, and pricing strategies. Additionally, the first section of the seminar focuses on professional communication and handling customer complaints, essential for maintaining high service standards.

Upon Completion, Participants Will Be Able To:

• Master the fundamentals of professional communication.
• Develop effective communication skills to enhance customer interactions.
• Handle dissatisfied customers professionally with proven conflict resolution techniques.
• Understand the organizational and operational requirements of running a bar.
• Gain detailed knowledge of bar equipment and technical specifications.
• Identify and implement bar typology and structure.
• Design an effective and profitable bar menu.
• Make informed decisions regarding bar operations and daily workflow.
• Organize and manage restaurant equipment for optimal functionality.
• Oversee daily kitchen operations to ensure efficiency and quality.
• Create and price a restaurant menu with strategic cost analysis.
• Manage the financial aspects of restaurant operations, ensuring profitability and sustainability.

This hands-on module equips participants with the practical skills and operational knowledge necessary to successfully manage and optimize bar and restaurant businesses.