Pelatihan CATERING SERVICE, HYGIENE & SANITATION (INCLUDING PERSONAL HYGIENE)

CATERING SERVICE, HYGIENE & SANITATION (INCLUDING PERSONAL HYGIENE)

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS :
1. HYGIENE AND SANITATION
OBJECTIVES IN THIS SESSION :
The Participants will understand and aware the importants of hygiene and sanitation that’s why they have to learn :
a. Sanitation Definition
b. General Objectives of Sanitation
c. Garbage System
d. Sanitation in Catering Activities
e. Food Hygiene
f. Food Sanitation

METHODS IN THIS SESSION :
 presentation
 Discussion
 Question and Answer

2. CULINARY
After completing the course, the participants of Culinary Training Course will be expected to be able to :
a. Describe the definition and function of Total Quality Service to internal customers
b. To explain 5 dimentions of Quality Service as supporting staff
c. To demonstrate how to behave when delivering quality service in order to meet to internal customer’s high service standars
d. To explain the definition of moment of truth when delivering quality service to internal customers
e. To explain the function of moment of truth in delivering quality service
f. To draw the internal cycle of quality service in the catering section
g. To explain the structure of menu, types of menu, special fuction menu, types of menu according to meal time, factors affecting the menu preparation and techniques of menu writing
h. To prepare cooking equipments and utensils needed for the effective operation in catering section
i. To explain some principles of selecting commodities to obtain the high standard of cooking preparation
j. 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
k. To taste and check the kitchen products before serving to meet the”standard recipes, standard portion and standard presentation” of the company
l. Portion and standard presentation of the company

METHODS IN THIS SESSION :
 Lecturing and presentation
 Discussion
 Demontration by Chef
 Food Tester

WHO SHOULD ATTEND THIS TRAINING? :
1. General service supervisor/ superintendent/ manager
2. Camp service or township supervisor/ superintendent/ manager
3. Field operation supervisor/ superintendent/ manager
4. Logistic supervisor/ superintendent/ manager
5. Staff who deals or takes care and involve in contract of accommodation and catering services
6. Everybody or professional who wants to broaden knowledge or gain benefit from this course

VENUE : Kagum Group Hotel Bandung (Golden Flower, Banana Inn, Serela, Gino Feruci), Amaroossa Hotel, Noor Hotel, Grand Setiabudi Hotel, dll

TRAINING DURATION : 3 days

INVESTMENT PRICE/PERSON :
1. Rp. 6.500.000/person (full fare) or
2. Rp. 6.250.000/person (early bird, payment 1 week before training) or
3. Rp. 5.950.000/person (if there are 3 persons or more from the same company)

FACILITIES FOR PARTICIPANTS :
1. Training Module
2. Flashdisk contains training material
3. Certificate
4. Stationeries : NoteBook and Ballpoint
5. T-Shirt
6. Backpack
7. Training Photo
8. Training room with full AC facilities
9. Lunch and twice coffeebreak every day of training
10. Qualified Instructor
11. Practice session

Training Serupa

• EXPORT IMPORTBandung
• PROJECT MANAGEMENT (5hr)Bandung
• PROJECT MANAGEMENT (3 Hr)Bandung
• HIGIENE SANITASI MAKANAN(Food Sanitation and Hygiene)Bandung
• PROJECT MANAGEMENT (PM) (5Hr)Bandung
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