Executive Development Programme in Mindful Food Service: Hospitality
-- ViewingNowThe Executive Development Programme in Mindful Food Service: Hospitality certificate course is a vital training program for hospitality professionals seeking to advance their careers. This course emphasizes the importance of mindful food service, which focuses on sustainability, health, and ethical considerations in the industry.
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โข Mindful Eating and Sustainability in Hospitality: This unit will cover the basics of mindful eating and its role in promoting sustainability within the hospitality industry. It will also discuss the benefits of mindful eating for both customers and businesses.
โข Menu Planning and Procurement: This unit will focus on the importance of mindful menu planning and procurement practices in the food service industry. It will cover topics such as sourcing local and sustainable ingredients, reducing food waste, and creating menus that cater to a variety of dietary needs.
โข Staff Training and Development: This unit will explore the role of staff training and development in creating a mindful food service culture. It will cover topics such as communication, teamwork, and leadership skills, as well as the importance of ongoing education and professional development for hospitality professionals.
โข Customer Engagement and Education: This unit will discuss the importance of engaging and educating customers about mindful eating and sustainability practices. It will cover topics such as menu labeling, signage, and communication strategies for effectively conveying the message to customers.
โข Operations and Facilities Management: This unit will focus on the operational and facilities management aspects of creating a mindful food service environment. It will cover topics such as efficient kitchen design, waste management, and energy-efficient equipment and practices.
โข Financial Management and Cost Control: This unit will explore the financial management and cost control aspects of creating a mindful food service operation. It will cover topics such as budgeting, pricing, and inventory management to help businesses maximize profits while minimizing waste and environmental impact.
โข Marketing and Branding: This unit will discuss the importance of marketing and branding in promoting a mindful food service operation. It will cover topics such as social media marketing, public relations, and branding strategies to help businesses stand out in a crowded marketplace.
โข Policy and Advocacy: This unit will explore the role of policy and advocacy in promoting sustainability and mindful eating in the food service industry. It will cover topics such as food policy, legislative advocacy, and industry partnerships to help businesses make a positive impact on their communities and the environment.
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