F&B Consulting
We offer you qualified support in optimizing and aligning your F&B department in the best possible way. Our experienced expert examines all processes, analyzes them in detail and works with your team to develop realistic solutions and improvement measures.
Content of the training
- Detailed analysis of the F&B outlets (process analysis, buffet design, menu planning)
- Detailed analysis of the F&B department (hygiene, F&B concepts, communication, sales promotion)
- Improvement of work processes, planning and design of the buffet
- Valuable tips for increasing efficiency, increasing quality and exploiting existing potential
Facts Modul A
- Three-day consultation
- Final discussion and report
Facts Modul B
- In addition to Module A
- Two-day follow-up within six months
- Review of established standards
- Further and more in-depth recommendations for the F&B area
References
I would like to thank you very much for organizing the F&B trainings in Sol Nessebar Resort and Melia Grand Hermitage. Our management and all colleagues who attended are really impressed and satisfied with the trainer. We are actually discussing having him again next year. Thank you again and wishing you a very successful summer season!” Maria Shishkova, Sol Melia Balkan
OUR F&B TRAINER ANSWERS QUESTIONS REGARDING THIS TRAINING:
What is your experience of the TUI training courses?
Each team is different and has different requirements and expectations. These have to be assessed in a very short time.
What is the main focus?
It’s important to be a kind of “eye opener”, to help uncover vulnerabilities and fix them with the team.
What does the practical part of a F & B culinary training look like?
I call it hands on training: explain – show – do.
What do you think is the biggest challenge?
Achieve measurable results within a short time.
What is the biggest added value for the participants and the hotel?
It takes someone from outside the team to find new ways and have an answer to “we’ve always done it like that”. As a trainer, I am a kind of dealer in culinary know-how and can introduce new forms of presentation.
What was your best experience?
When the kitchen teams go into action immediately and implement the content that has been developed. And if the standard is still good at the follow-up training and ideas have evolved.