Skip to Content

Restaurant and Kitchen Management


DurationScheduleInvestmentCourse PresentationGeneral ObjectivesSpecific ObjectivesProgrammatic StructureRecipients

Description

Education and Training Area: 345 - Management and Administration

Duration

360 Hours

Schedule

To be defined

Investment

€980 full course fee + €160 registration fee.

* Consult installment conditions by contacting our team, click here.  ​

Course Presentation

This training combines theory and practice to prepare professionals ready for the challenges of the sector. Throughout the training, participants develop skills in cooking, customer service, financial management, team leadership, purchasing, and food safety, with a focus on organization, innovation, and quality of service.

General Objectives

To train professionals to work efficiently in the management of restaurant establishments, with technical, operational, behavioral, and regulatory knowledge, combining culinary skills with excellence in service and food business management.

Specific Objectives

  • Understand the evolution and fundamentals of catering, recognizing the different types of establishments and business models in the food sector;
  • Acquire basic notions of professional cooking, including cooking techniques, cuts, proper use of utensils and principles of mise en place;
  • Develop skills to plan and organize the layout of a professional kitchen, as well as identify and safely maintain essential equipment;
  • Apply customer service techniques and sales strategies, focusing on hospitality, loyalty and a positive dining experience;
  • Manage a restaurant's finances efficiently, with control over costs, pricing, and performance indicator analysis;
  • Implement good hygiene and food safety practices, based on the principles of the HACCP system applied to the reality of the restaurant industry in Portugal;
  • Organize and optimize purchasing and inventory management, selecting suppliers, minimizing waste, and using effective inventory systems;
  • Develop leadership and team management skills, promoting motivation, effective communication and conflict resolution in the restaurant environment;
  • Use technical English applied to restaurants to better serve international customers, communicate with multicultural teams and understand menus and orders in a foreign language;
  • Solve real problems in the area of restaurant management, based on self-knowledge and practical application of the knowledge acquired throughout the course;
  • Develop recipes applied with creativity and technique, demonstrating mastery of current culinary practices and alignment with industry trends;
  • Integrate concepts of healthy eating and special diets, such as gluten-free cooking, into the culinary proposals developed during the course.

Programmatic Structure

Module 1: Introduction to Restoration

Module 2: Cooking Basics

Module 3: Layout and Equipment in the Professional Kitchen

Module 4: Customer Service and Sales Techniques

Module 5: Financial Management in Restaurants

Module 6: Food Safety and HACCP

Module 7: Purchasing and Inventory Management

Module 8: People and Team Management in the Restaurant Industry

Module 9: English for Restaurants

Module 10: Practical Application of Self-Knowledge

Module 11: Applied Revenues – Part 1

Module 12: Applied Revenues – Part 2

Recipients

This course is designed for individuals who wish to enter or improve their knowledge in the field of restaurant management. It is suitable for professionals already in the market, entrepreneurs, restaurant managers, and students who wish to develop skills in the field.

Do you have questions about the Restaurant and Kitchen Management Training? Ask your questions now on WhatsApp, click here. 


​CONVERSAR PELO WHATSAPP​​​​​​​​