Course Curriculum
- 11 sections
- 22 lectures
- 00:00:00 total length
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Introduction to Kitchen Manager
00:10:00
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Contamination and Poisoning Control
00:10:00
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Food Safety Management
00:15:00
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Hygiene Maintenance
00:15:00
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Kitchen Safety
00:10:00
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Cost Control
00:10:00
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Menu Planning
00:15:00
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Kitchen Supervision
00:15:00
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Purchasing and Inventory Management
00:05:00
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Customer Management
00:10:00
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Staff Management
00:15:00