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Kitchen Management Mastery: A Comprehensive Course for Chefs
Module 01: Introduction to Kitchen Management
Introduction to Kitchen Management (0:54)
What Kitchen Management is? (4:13)
How to Manage a Kitchen Effectively (11:32)
Module 02: Career As a Kitchen Manager
Career_As_a_Kitchen_Manager (0:47)
Career Opportunity in the Food Service Industry (7:16)
Qualifications and Skills to Become a Kitchen Manager (11:16)
Module 03: Workplace Safety
Workplace_Safety (0:56)
What is Workplace Safety? (10:12)
Developing and Implementing Evacuation Plans (8:08)
Module 04: Cleaning and Sanitising
Cleaning_and_Sanitising (0:39)
Why We Need Cleaning and Sanitising (7:40)
How to Do Food Sanitation? (5:58)
Module 05 Inventory Management
Inventory_Kitchen_Management (0:49)
What is Inventory Kitchen Management? (3:56)
How to Manage Food Inventory Efficiently (6:22)
Module 06: Menu Planning and Pricing
Menu_Planning_and_Pricing (1:00)
What Menu Planning is? (9:13)
Limited Menus are Better Than Comprehensive Ones (9:25)
Module 07: Purchasing and Procurement
Purchasing_and_Procurement (0:34)
Purchasing Methods and Sources (9:21)
Cost Management and Budgeting (11:08)
Module 08: Food Production, Preparation and Service
Food_Production_Preparation_and_Service (0:49)
Kitchen Organisation and Workflow (15:20)
Principles of Food Presentation (5:57)
Module 09: Hygiene Emergency Prohibition Notice
Hygiene_Emergency_Prohibition_Notice (0:53)
What Does ‘Food Safety and Hygiene ‘Mean? (10:46)
The Effects of Global Trends on Food Safety (6:52)
Module 10: Contamination
Contamination (0:41)
What is Food Borne Illness? (5:01)
Physical Contamination (4:48)
Module 11: Controlling Contaminating
Controlling_Contamination (0:41)
Cross Contamination (9:01)
The Guideline For Cooking Food to Prevent Cross Contamination (8:03)
Module 12: Hazard Control Measures and Registration
Hazard_Control_Measures_and_Registration (0:42)
What is Hazard Analysis and Critical Control Points (HACCP)? (9:26)
How The HACCP Plan Should be Implemented and Maintained (4:27)
Module 13: Handling Service Using Technology
Handling_Service_Using_Technology (0:53)
What is POS? (7:33)
Completing Each Transaction (6:14)
Module 14: Waste Disposal
Waste_Disposal (0:43)
What is Kitchen Waste? (4:20)
The Importance of Disposing of the Kitchen Waste (6:14)
Module 15: Pest Management
Pest_Management (0:46)
Types of Pest (4:55)
Minimising Pest Occurrence in Food Premises (5:32)
Module 16: Employee Management
Employee_Management (0:46)
What is Employee Management in the Kitchen? (7:20)
Work as a Team (7:48)
Module 17: Conflict Management
Conflict_Management (0:42)
The Conflict between Customer and Employee (7:23)
Why a Restaurant Needs Conflict Management (2:27)
Module 18: Crisis Management and Emergency Preparedness
Crisis_Management_and_Emergency_Preparedness (0:39)
Crisis in Foodservice (4:28)
Crisis Communication and Reputation Management (4:46)
Module 19: Strategic Financial Planning and Marketing for Food Service
Strategic_Financial_Planning_and_Marketing_for_Food_Service (0:54)
Accounting Fundamentals for Food Service Businesses (10:02)
Effective Marketing Strategies for Food Service Businesses (9:42)
How The HACCP Plan Should be Implemented and Maintained
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