Apicius Culinary Arts & Hotel Management  Inc. © Copyright 2017

Principles of Kitchen Management

This Course will give you knowledge on food storage procedures, shelf life of products and product storage requirements.

Course Duration: 1 Day – 8 hours

We will introduce to you in detail the following items

  • You will get to know Effective menu planning.

  • We will introduce Yield Management and Yield of Fresh Fruits and Vegetables.

  • You will also get to know the basics of food cost control and food control procedures.

  • We will also teach you Basic Inventory Management.