Kitchen Porter Essentials in Modern Restaurant Management
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Are you ready to launch your own restaurant business?
Imagine a business where customers rave about your food, your kitchen runs like clockwork, and food safety is never a concern.
Say goodbye to the stress of restaurant management .
Say hello to confident leadership, happy customers, and smooth operations! Let us help you build the restaurant of your dreams with ease and expertise.
The Kitchen Porter Essentials in Modern Restaurant Management course will teach you everything from kitchen porter basics to advanced restaurant management skills using modern technology.
Throughout the course, you’ll learn about every detail of restaurant management, how it works, all potential career opportunities in the food service industry, and how to choose a career path in kitchen management or serve in the kitchen as a kitchen porter. We will disclose all the skill sets to be proficient in kitchen management.
Cleaning and food safety are the most crucial concerns of kitchen management. It’s your duty to ensure proper sanitization and food safety during kitchen management; we’ll teach you how to maintain food safety and how to train your kitchen porter with proper knowledge, along with contamination and pest control hacks.
Moreover, we’ll share some very exclusive cooking techniques, such as how to present different types of platters and present food in a lucrative way.
Additionally, we’ll help you create the most effective food and beverage menu cards based on different taste bases and pricing methods to ensure maximum profit. Besides this, you’ll have a concise knowledge of how to maintain the kitchen through our proper inventory management guidelines and purchasing and procurement knowledge. You’ll have proper guidelines to market your food services with our tips.
This is not the end; we’ll train you to manage your employees properly, with exclusive conflict management techniques and crisis management, while handling emergencies promptly.
Don’t miss out on the chance to enroll in this exclusive “Kitchen Porter Essentials in Modern Restaurant Management” course and become a pro in restaurant management. Enroll Now!
This course comes with the following Sections:
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Introduction to Kitchen Management: To ensure that the kitchen runs well, it is necessary to grasp the basics of kitchen management. In this section, you will learn about kitchen management, its styles, and the restaurant business strategy.
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Career as a Kitchen Manager: There is an international demand for restaurant management expertise. In this section of the course, we’ll discuss career options in the restaurant business, the skills required, and the pay scale for this exciting sector.
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Workplace Safety: In this section of our restaurant management course, we’ll equip you with the information and skills required to identify and prevent potential hazards at work.
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Cleaning and Sanitising: Throughout this section of our restaurant management course, you will be able to learn how to clean and sanitize the kitchen and use the equipment more efficiently.
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Inventory Management: The goal of inventory management is to keep kitchen supplies’ availability and price in the best possible balance. You will learn about inventory control and effective inventory management in the food and beverage service industry in this section.
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Menu Planning and Pricing: A distinctive menu can bring in a lot of customers. In this section, we’ll go over the fundamentals of menu planning, various menu formats, and successful pricing tactics for your restaurant business.
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Purchasing and Procurement: This section of the restaurant management course will provide managers and staff with the knowledge and skills needed to ensure quality, safety, and cost efficiency when purchasing and procuring ingredients, supplies, and equipment.
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Food Production, Preparation and Service: This section covers various service methods, food presentation and kitchen setup, food preparation procedures and techniques. Furthermore, you will also learn communication norms so that you can provide the best possible customer service.
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Hygiene Emergency Prohibition Notice: This section of the restaurant management course explains the laws governing food safety and hygiene standards. In it, we’ll help you learn how to ensure consumer health safety.
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Contamination: This part informs learners about the many forms of food contamination, the possible repercussions of eating contaminated food, and the steps taken to ensure food safety.
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Controlling Contaminating: In this section of our restaurant management course, you will learn how to prevent cross-contamination and manage contamination through good personal hygiene.
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Hazard Control Measures and Registration: In this section, you’ll learn the key principles of HACCP, gain an appreciation for how crucial food safety is to maintaining public health, and learn how crucial it is to assess and address food safety risks to minimize illness caused by food.
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Handling Service Using Technology: In this section, you will learn about the benefits of a restaurant’s Point of Sale or POS system and the benefits and drawbacks of handheld order terminals. Also, you are familiar with reservation and table management software and guest paging devices.
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Waste Disposal: You should be aware of the significance of appropriate waste management and the many sustainable and acceptable disposal techniques. In this part of our restaurant management course, you will learn how to instruct employees on proper waste disposal techniques.
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Pest Management: In this section, you will learn about pest control, types of pests, and pest detection techniques. Pest management ensures that food processing and production facilities are free of pests.
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Employee Management: This section will teach you how to manage your kitchen employees to attain the best possible output as a team so that every member of your restaurant performs at their best.
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Conflict Management: You will learn in this section how conflicts arise between different groups of people in a restaurant. You will also discover the necessity of conflict management in these circumstances.
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Crisis Management and Emergency Preparedness: This section aims to provide learners with training in emergency planning and kitchen management so that they are equipped to handle emergencies or crises in a safe and effective manner and facilitate effective communication in case of an emergency.
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Managing the Financial and Marketing Aspects of a Food Service Operation: Here, you will gain the information and skills necessary to manage the marketing and financial sides of the food service industry. Forecasting, financial analysis, and budgeting can help you create a strategic financial plan that supports the company’s overall goals.
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11.1 What Kitchen Management Is?Video lesson
In this short video, you'll learn the concept of kitchen management.
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21.2 The Responsibilities of Kitchen Manager, Chef, and Owner in a RestaurantVideo lesson
This video of our restaurant management course explores the responsibilities of all involved in a restaurant or restaurant business.
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31.3 Select a Management Style as a Kitchen ManagerVideo lesson
In this video, you'll learn to choose the best management style as a kitchen manager so that you can make your restaurant business profitable.
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41.4 How to Manage a Kitchen EffectivelyVideo lesson
Watch this video to learn more about how you can manage your kitchen effectively.
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51.5 Kitchen Business PlanVideo lesson
To make a kitchen business profitable, you need to plan it efficiently. In this video, we'll share suggestions on kitchen business plans.
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61.6 Importance of Effective Kitchen ManagementVideo lesson
In this video, the importance of kitchen management is presented from all fronts.
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7Career Opportunity in the Food Service IndustryVideo lesson
In this exclusive video, you'll explore the career opportunities in the promising food service industry.
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82.2 Career as a Kitchen ManagerVideo lesson
The purpose of this video is to discuss the career prospects of kitchen managers.
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92.3 Qualifications and Skills to Become a Kitchen ManagerVideo lesson
Watch this video to learn what skills and qualifications you need to become a kitchen manager. We can help you train yourself or your staff.
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102.4 The Responsibilities of a Kitchen ManagerVideo lesson
Discover the dynamic role of a Kitchen Manager in restaurant operations. From menu planning to staff management, ensure compliance with safety regulations and uphold quality standards for customer satisfaction. To know more, watch the video.
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112.5 The Salary of a Kitchen Manager in the UKVideo lesson
Explore the earning potential of a Kitchen Manager in the UK. Learn how experience, location, and establishment size influence earnings through the video.
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122.6 Entrepreneurship and Innovation in Food ServiceVideo lesson
In this video, our restaurant management course shows how entrepreneurship thrives on planning, market research, and effective teamwork.
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133.1 What is Workplace Safety?Video lesson
Workplace safety is paramount for all industries, particularly in the fast-paced environment of the food service industry. Compliance with regulations set by the Health And Safety at Workplace Act 1974 is essential to protect both employees and customers. To learn more about workplace safety, watch the video.
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143.2 Health and Safety at WorkPlace Act 1974Video lesson
You will learn about the Workplace Act 1974 in detail in this video.
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153.3 Kitchen SafetyVideo lesson
Kitchen safety is essential for protecting employees and guests from accidents and foodborne illnesses. Practicing safe and hygienic work practices is as crucial as mastering serving techniques. To learn how to ensure kitchen safety, watch the video.
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163.4 Preventing AccidentVideo lesson
Explore the essential strategies for preventing accidents in restaurant settings in this exclusive video.
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173.5 Emergency ProcedureVideo lesson
Watch the video, where we delve into essential emergency procedures for restaurant staff. From handling crises like storms and fires to addressing injuries and illnesses, learn how to maintain calm and ensure safety in any situation.
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183.6 Fire Prevention and ResponseVideo lesson
Discover the crucial steps to prevent and respond to fires in restaurant settings in this video. Learn about essential safety precautions, such as fire prevention measures and evacuation procedures, to protect both property and people.
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193.7 Developing and Implementing Evacuation PlansVideo lesson
In our upcoming promo video, learn about the critical steps involved in developing and implementing effective evacuation plans for restaurant settings.
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203.8 Electrical OutagesVideo lesson
Prepare for unexpected electrical outages in your restaurant with our upcoming promo video. Discover essential strategies to minimize guest discomfort and ensure safety during power failures.
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213.9 Severe WeatherVideo lesson
Stay prepared for severe weather emergencies in your restaurant with our informative video. Learn how to protect guests and staff during hurricanes, snowstorms, tornadoes, and earthquakes.
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223.10 Injury or Serious IllnessVideo lesson
Prepare your staff for handling injuries or serious illnesses in your restaurant with our comprehensive training video. Learn to recognize signs of emergencies, such as difficulty breathing or changes in skin color, and stay calm while assisting.
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233.11 Choking on FoodVideo lesson
Be prepared to handle choking emergencies in your restaurant with our informative training module. Learn to recognize the signs of choking, such as difficulty breathing and clutching at the throat, and respond swiftly and effectively.
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244.1 Why We Need Cleaning and SanitisingVideo lesson
Discover why cleaning and sanitization are crucial in maintaining a safe and healthy dining environment for your customers. Explore how even minor oversights in cleanliness can lead to foodborne illnesses and damage your restaurant's reputation.
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254.2 What Cleaners are and What Sanitising isVideo lesson
Learn about the essential role of cleaners in maintaining cleanliness and hygiene in various environments. Throughout the video, explore the four main categories of cleaners.
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264.3 Cleaning and Sanitising in a Three-Compartment SinkVideo lesson
Discover the crucial process of sanitizing food-contact surfaces to ensure cleanliness and safety. Learn about the factors that affect the efficiency of sanitizers, including contact time, temperature, and concentration, to maintain optimal sanitizing conditions.
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274.4 Cleaning and Maintaining a DishwasherVideo lesson
In the restaurant industry, maintaining cleanliness is paramount, especially when it comes to tableware and utensils.
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284.5 Know about EquipmentVideo lesson
When selecting equipment for your restaurant or food service establishment, it's crucial to ensure it meets specific sanitary requirements.
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294.6 Development Cleaning ProgrammeVideo lesson
Join us as we explore the importance of a well-organized cleaning programme, from establishing comprehensive schedules to educating staff and ensuring impeccable standards for customer safety and satisfaction."
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304.7 How to Do Food Sanitation?Video lesson
"Join us as we explore the essential steps of food sanitization, from purchasing procedures to handling and storage practices. Learn how to maintain impeccable hygiene standards in your food service establishment to ensure customer safety and satisfaction."
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314.8 The Importance of Cleaning and SanitisingVideo lesson
"Discover the critical importance of cleaning and sanitizing in maintaining a safe and hygienic kitchen environment. From eliminating food waste to reducing pathogen levels, learn how proper cleaning and sanitizing practices can safeguard against food contamination and protect public health."
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325.1 What is Inventory Kitchen Management?Video lesson
Discover how effective inventory management minimizes waste, reduces costs, and ensures the kitchen is always well-equipped to deliver high-quality meals in this video.
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335.2 Importance of Inventory Management in a Food and Beverage ServiceVideo lesson
Discover the crucial role of inventory management in the food and beverage service industry. A well-managed inventory reduces food loss, lowers costs, enhances vendor management, and ensures automatic inventory replenishment. To know more, watch the video.
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345.3 How to Manage Food Inventory EfficientlyVideo lesson
Unlock the secrets to efficient food inventory management and streamline your restaurant's operations with our five essential strategies in this video.
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355.4 Standard Terminology in Restaurant Inventory ManagementVideo lesson
Understanding restaurant inventory management is essential to optimizing your operations. Let's delve into the standard terminology that drives efficiency and accuracy in your inventory processes in this video.
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365.5 The Benefits of Inventory Management Systems for RestaurantsVideo lesson
Unlock the potential of your restaurant's inventory with inventory management systems. Automated purchasing and real-time visibility enhance operations and facilitate informed decision-making. Watch this video tutorial to discover the benefits of adopting this technology for your restaurant.
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376.1 What is Menu Planning?Video lesson
Discover the art and science behind crafting the perfect menu in this video, where we delve into the strategic world of menu planning, balancing customer desires, market trends, and operational efficiency to create an unforgettable dining experience.
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386.2 Who Should Plan the Menu?Video lesson
Join us with this video as we explore the dynamic collaboration between chefs and managers in crafting menus that satisfy taste buds and boost restaurant success.
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396.3 The Types of MenusVideo lesson
Throughout this video, explore the diverse world of menus! From à la carte to table d'hôte, discover the types of menus that cater to every diner's needs and preferences."
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406.4 Format of the Restaurant MenuVideo lesson
Learn how each component, from appetizers to desserts, contributes to the creation of an enticing dining experience and how they influence your culinary experience.
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416.5 Variety is The Spice of Life, Much Like Your MenuVideo lesson
Watch the video to learn how to create an enticing culinary experience that delights the senses and keeps customers coming back for more
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426.6 Children's Menu ItemVideo lesson
In this video, discover how our family-friendly offerings can enhance your dining experience and promote better nutrition for the kids.
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436.7 Fusion Cooking Keeps ExpandingVideo lesson
Join us to explore the exciting realm of blending diverse culinary traditions to create dishes that are both innovative and delicious. Fr
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446.8 The Limitations of the MenuVideo lesson
From seasonal ingredient availability to kitchen space and equipment constraints, we will explore the constraints restaurants face when crafting their menus. Learn how these factors influence menu design and how restaurants navigate them to create a memorable dining experience.
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456.9 Limited Menus Are Better Than Comprehensive OnesVideo lesson
Learn how focusing on specific cuisines, dietary restrictions, or cultural themes can set your restaurant apart and attract loyal customers in this video.
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466.10 Good Business Comes from MicronichesVideo lesson
Explore the factors that determine reasonable pricing, including service quality, food offerings, and market competition. Join us as we delve into the art of pricing your menu for maximum value and customer satisfaction.
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476.11 Pricing the MenuVideo lesson
In this video, learn how pricing impacts your restaurant's customer base and reputation and why it's essential to evaluate prices regularly.
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486.12 Methods of Pricing a MenuVideo lesson
Throughout this video of our restaurant management course, learn how to effectively balance pricing decisions with industry standards and market competition to maximize profitability while meeting customer expectations."
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496.13 Serving and Pricing Alcoholic Beverages in RestaurantsVideo lesson
Serving and pricing alcoholic beverages in restaurants require careful consideration and adherence to regulations. This video explores the importance of calculating food costs and implementing strategies for profitability while meeting customer expectations.
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507.1 Purchasing Methods and SourcesVideo lesson
In this video of our restaurant management course, explore the diverse methods and sources for purchasing in the restaurant industry, each tailored to specific needs and market conditions.
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517.2 Vendor Selection and ManagementvVideo lesson
Running a successful restaurant begins with vendor selection and management. In this video, learn how to build strong relationships with suppliers while considering factors like quality, assortment, price, sensory aspects, and more.
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527.3 Cost Management and BudgetingVideo lesson
Cost management and budgeting are critical components of running a successful restaurant business. By implementing effective cost-control measures, restaurants can maximize profits while maintaining quality and customer satisfaction. To learn more, watch this video from our restaurant management course.
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538.1 Kitchen Organization and WorkflowVideo lesson
Join us for an immersive journey into the heart of kitchen organization and workflow efficiency. Discover how every corner, from merchandise reception to waste disposal, is meticulously designed to ensure seamless operations and unparalleled culinary experiences.
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548.2 Food Preparation Methods and TechniquesVideo lesson
Watch the video to explore the vital techniques ensuring safety, quality, and an unforgettable dining experience. From meticulous cleaning to expert temperature control, discover the dos and don'ts that elevate every dish to perfection."
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558.3 Portion Control and Plating TechniquesVideo lesson
In this video, watch how mastering portion management not only satisfies customer expectations but also optimizes costs and promotes healthier dining experiences.
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568.4 Principles of Food PresentationVideo lesson
Throughout this video of our restaurant management course, discover how balance, contrast, proportion, unity, garnish, and the choice of plate transform dishes into captivating masterpieces.
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578.5 Buffet, Table Service and Other Service StylesVideo lesson
From buffet service to French service, discover the perfect style for your occasion, no matter if you are serving a vegan or non-vegetarian menu throughout the video.
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588.6 Customer Service and Communication SkillsVideo lesson
With the aid of this special video tutorial, you will learn how to effectively utilize your communication and customer service skills to become a successful restaurant manager.
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599.1 What Does 'Food Safety and Hygiene 'Mean?Video lesson
In this video tutorial, join us as we explore the vital principles of food safety and hygiene, where meticulous practices ensure that every meal is a celebration of health and well-being.
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609.2 Importance of Food Safety in the Food IndustryVideo lesson
Explore the critical importance of food safety in the intricate web of the food industry, from farm to fork and beyond. This video will examine how global trade, urbanization challenges, and environmental impacts affect food safety.
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619.3 Integrated Food Safety ApproachVideo lesson
Watch the video to learn how we can collaborate with farmers, distributors, processors, and regulators to protect the integrity of our food supply chain.
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629.4 Food Safety and Hygiene Standards LegislationVideo lesson
This video of our restaurant management course examines the legislative framework that has shaped the food business, from the Food Safety Act of 1990 to the complex rules controlling the production and handling of food.
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639.5 The Effects of Global Trends on Food SafetyVideo lesson
In this video, we explore how social influences affect food safety practices and how the COVID-19 pandemic has transformed them. Together, let's embrace automation, digitalization, and heightened hygiene standards to ensure the safety and well-being of consumers worldwide.
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649.6 Hygiene Emergency Prohibition NoticeVideo lesson
Throughout this video of our restaurant management course, we explore the proactive measures food businesses must take to rectify hygiene risks promptly and prevent the severe consequences of non-compliance.
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6510.1 What is Food Borne Illness?Video lesson
Discover the hidden dangers lurking in your kitchen as we uncover the insidious threat of foodborne illness in this video.
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6610.2 What is Food Contamination?Video lesson
Let's explore the various types of contamination, their origins, and the essential precautions that must be taken to protect consumers worldwide from harm in this video.
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6710.3 Biological ContaminationVideo lesson
Biological contamination, caused by pathogens such as bacteria, fungi, viruses, and parasites, seriously threatens food safety. This video examines the dangers presented by these invisible threats and determines the critical elements that encourage their expansion.
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6810.4 Chemical ContaminationVideo lesson
Chemical contamination can come from equipment, cleaning supplies, or even hazardous metals and poses a covert risk to food safety. Watch the video to understand the threats chemical contaminants pose to restaurants and the critical safety measures you can take to protect your customers' safety and your business's reputation.
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6910.5 Physical ContaminationVideo lesson
Explore the common culprits of physical pollutants in food, ranging from metal shavings to hair, and learn essential measures to prevent such contamination throughout this video of our restaurant management course.
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7010.6 AllergensVideo lesson
Watch the video to learn about the usual allergens in food, understand how cross-contact occurs, and discover effective strategies for managing allergen hazards to protect all customers.
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7110.7 The Importance of Controlling the Sources of Foodborne IllnessVideo lesson
Find out why it is so important for the UK to address the sources of foodborne illness. In this video, the various implications of strict regulations intended to prevent contamination and reduce the danger of foodborne illnesses are examined.
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7211.1 Cross ContaminationVideo lesson
Learn the critical procedures that your restaurant or food service establishment needs to follow to prevent cross-contamination and guarantee food safety in this video. Learn how to keep your restaurant clean, isolate food products, and protect patrons from health hazards while providing a pleasant and secure dining experience.
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7311.2 Avoidance of Cross ContaminationVideo lesson
Discover the comprehensive strategies for avoiding cross-contamination and ensuring food safety at every step of the process in this video.
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7411.3 The Guideline For Cooking Food to Prevent Cross-ContaminationVideo lesson
Learn the crucial rules for cooking food to avoid cross-contamination and guarantee food safety by watching the video.
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7511.4 Food Safety LabelsVideo lesson
Watch the video to learn the importance of accurate food safety labels in maintaining hygiene standards and preventing cross-contamination. From ensuring accurate dates to using the right adhesive, learn how proper labeling practices can safeguard public health in your professional kitchen.
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7611.5 Useful Personal Hygiene Can Control ContaminatedVideo lesson
This video of our restaurant management course explains how implementing good personal hygiene habits can help prevent contamination in areas where food is handled.
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7712.1 What is Hazard Analysis and Critical Control Points (HACCP)?Video lesson
Learn how this science-based approach systematically detects, assesses, and manages possible risks to food safety in order to maintain the highest standards of quality and safety in the food industry by watching this video.
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7812.2 The Benefits of HACCPVideo lesson
In this video of our restaurant management course, explore the myriad benefits of implementing Hazard Analysis and Critical Control Points (HACCP) in your business.
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7912.3 Prerequisite ProgrammeVideo lesson
In this video, learn about the fundamentals of food safety management and the critical function of the Prerequisite Programme (PRP).
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8012.4 How The HACCP Plan Should be Implemented and MaintainedVideo lesson
Join us in this video as we review the important elements for creating and maintaining a successful HACCP plan. Discover how HACCP may be used to ensure food safety and quality across manufacturing processes, from staff training to constant monitoring and adaptation.

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