This course covers the running of food service establishments and kitchen management skills. In addition, the course explains the personal skills and professional traits needed in the food service industry. Finally, the course covers career opportunities and career management skills.

By the end of this course, learners will:

• Identify factors affecting menu costing and planning.

• Identify serving styles and components of table settings

• Identify interactions and factors that affect customer satisfaction.

• Identify SMART goals.

• Identify the various positions and aspects of running a food service establishment.

• Explore kitchen management practices

• Identify important workplace habits, skills and communications.

• Identify the roles and responsibilities of certain culinary arts professionals, and recognize certifications and licensing requirements.