Culinary, Hygiene and Sanitation

Culinary, Hygiene and Sanitation

Banana Inn Hotel, Bandung | March 23-26, 2010 | Rp.7.250.000,-

HYGIENE & SANITATION

OBJECTIVES

The participants will understand and aware the importants of Hygiene and sanitation that’s why they have to learn:

  • Sanitation Definition
  • General Objectives of Sanitation
  • Garbage System
  • Sanitation in Catering Activities
  • Food Hygiene
  • Food Sanitation

METHOD

  • Presentation
  • Discussion
  • Answer & Question

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CULINARY

OBJECTIVES

After completing the course, the participants of Culinary Training Course will be expected to be able to:

  • Describe the definition and functions of Total Quality Service to internal customers
  • To explain 5 dimentions of Quality Service as supporting staff
  • To demonstrate how to behave when delivering quality service in order to meet to internal customer’s high service standards
  • To explain the definition of Moment of Truth when delivering quality service to internal customers
  • To explain the function of moment of truth in delivering quality service
  • To draw the internal cycle of qualityy service in the catering section
  • To explain the structure of menu, types of menu, special function menu, types of menu according to meal time, factors affecting the menu preparation and techniques of menu writing
  • To prepare cooking equipments and utensils needed for the effective operation in catering section
  • To explain some principles of selecting commodities to obtain the high standard of cooking preparation
  • To explain and demonstrate the preparation of food dishes related to the section he/she in charge: vegetables cutting, cooking methods, butchering, preparing basic sauce needed for the daily operation of kitchen section
  • To taste and check the kitchen products before serving to meet the “standard recipes, standard portion and standard presentation” of the company

METHODS OF TRAINING

  • Lecturing and presentation
  • Discussion
  • Learning by doing
  • Role Playing
  • Practice in Hotel

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WHO SHOULD ATTEND

  • General service supervisor/ superintendent/ manager
  • Camp service or township supervisor/ superintendent/ manager
  • Field operation supervisor/ superintendent/ manager
  • Logistic supervisor/ superintendent/ manager
  • Staff who deals or takes care and involve in contract of accommodation and catering services
  • Everybody or professional who wants to broaden knowledge or gain Benefit from this course

 

Instructor
Priyanto E. Hartono and Team
Priyanto E. Hartono was graduated from National Hotel Institute Bandung. In practical ha had experience as F&B Manager at Melia Purosani Hotel and Rumbai Country Club, Community Development, Pt. Caltex as Food Service Manager. He have studied at ICS Hotel & Catering Management, Singapore and Money Mastery International, Malaysia.

Schedule
March 23-26, 2010
4 days

Venue
Banana Inn Hotel, Bandung

Tuition Fee
Rp.7.250.000,- per participant, excluding accommodation & tax.

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