Course Curriculum
- 11 sections
- 11 lectures
- 2 hours, 10 minutes total length
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Introduction to Kitchen Manager00:10:00
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Contamination and Poisoning Control00:10:00
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Food Safety Management00:15:00
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Hygiene Maintenance00:15:00
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Kitchen Safety00:10:00
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Cost Control00:10:00
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Menu Planning00:15:00
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Kitchen Supervision00:15:00
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Purchasing and Inventory Management00:05:00
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Customer Management00:10:00
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Staff Management00:15:00