Food and Beverage Management -How to remain competitive
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Executive DevelopmentProgram in Hospitality
Food and Beverage Management– How to remain competitive
(2-3 June 2016)
Day 1 (2 June 2016)
8.30-9.00 Registration
9.00-10.30 Introduction to food & beverage management for today’smarket
10.30-10.45 **Coffee Break**
10.45-12.00 History of culinary development, presentation styles and design changes.Developingthe food & beverage concept
12.00-13.00 ** Lunch**
13.00-14.45 Planningand designing effective menus,how design can influence your dining experience
14.45-15.00 **Coffee Break**
15.00-16.00 The overall dining experience and its effect on your senses
Day 2 (3 June 2016)
8.30-9:00 Registration
9.00-10.30 Whatmakes a perfect meal experience: Dining fixtures and environment
moods created by differentdining experiences.
10.30-10.45 **Coffee Break**
10.45-12.00 Food & Beverage marketingstrategies, e.g One to one direct marketing
12.00-13.00 ** Lunch**
13.00-14.45 Profiling your ideal customer
14.45-15.00 **Coffee Break**
15.00-16.00 Tactics, actions and practical solutions for your business
16.00-16.15 Certificates presentation