F&B Culinary Training

The path to a satisfied customer is via the taste buds. In a hotel, after service, the quality and taste of the food is the second most important factor determining overall guest satisfaction. Support your kitchen team in serving your guests unforgettable culinary delectation. Under the instruction of an experienced international chef, your kitchen staff will develop new ideas and more effective workflows

Content of the training

  • Analysing and optimising daily kitchen workflows

  • Theory of nutrition

  • Menu planning and international recipes

  • Inspiration on buffet layout and attractive presentation of the dishes

  • HACCP/food hygiene

  • Requirements on the staff (code of conduct, etiquette, appearance)

  • Safety at work (accident prevention, first aid) 

Facts Modul A

  • One-week intensive training

  • Practical focus with background theory

  • Providing international recipes

  • Debriefing and report

Facts Modul B

  • In addition to Module A

  • Three-day follow-up visit within six months

  • Monitoring contents from Module A

  • Reviewing the measures since the first training

 

References

 

 „I would like to thank you very much for organizing the F&B trainings in Sol Nessebar Resort and Melia Grand Hermitage. Our management and all colleagues who attended are really impressed and satisfied with the trainer. We are actually discussing having him again next year. Thank you again and wishing you a very successful summer season!” Maria Shishkova, Sol Melia Balkan


Our F&B Trainer answers questions regarding this training:

What is your experience of the TUI training courses? Each team is different and has different requirements and expectations. These have to be assessed in a very short time.

What is the main focus? It's important to be a kind of “eye opener”, to help uncover vulnerabilities and fix them with the team.

What does the practical part of a F & B culinary training look like? I call it hands on training: explain - show – do.

What do you think is the biggest challenge? Achieve measurable results within a short time.

What is the biggest added value for the participants and the hotel? It takes someone from outside the team to find new ways and have an answer to "we've always done it like that". As a trainer, I am a kind of dealer in culinary know-how and can introduce new forms of presentation.

What was your best experience? When the kitchen teams go into action immediately and implement the content that has been developed. And if the standard is still good at the follow-up training and ideas have evolved.