Training Events

Culinary, Hygiene and Sanitation; Mar 23, 2010 - Mar 26, 2010; Training Events in Bandung - Bandung
Category:: Other

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

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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

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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