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OBJECTIVE:
Implementing good prevention practices for a better hygiene within the food and drink industry based on the H Recognition.
BASIC COURSE INFORMATION:
ADDRESSED TO:
Senior Management, Heads of area, and for the implemented team of banquet, restaurant, hospitality, and tourism service organizations.
DEVELOPING COMPETENCES:
Continuous Improvement, Control, Critical Capacity, and Leadership.
SYLLABUS
I. NMX-F Requirements:
A. Receving food
B. Freezing
C. Garbage handling
D. Stocking
E. Kitchen
F. Plague control
G. Chemical products
H. Food
I. Staff
J. Refigerators
K. Service area
L. Bar
M. Water and ice
N. Freezer
O. Sanitary service
II. Implementation and Auditing Techniques
III. Effective Maintenance
IV. Customer Service Quality
V. Quality Costs vs Revenue
VI. Practical Exercises and Participants’ Evaluation
BENEFITS
Satisfied customers, greater competitiveness on the world market, and recognize the tourist industry.
