the mya classroom Professional Development Courses For People who work in Catering Delivered by Industry Experts

Transcription

1 the mya classroom For People who work in Catering Delivered by Industry Experts

2 Welcome to our Professional Development Brochure designed by Catering Professionals, for Catering Professionals. Developed using extensive research and a unique understanding of sector specific requirements. Each course is delivered by industry experts with over a century of collective experience, providing the skill set to take your catering to the next level. MYA Consulting is a market leading independent catering consultancy renowned for providing detailed expertise across a range of projects. We are also able to tailor bespoke courses to satisfy specific training needs. Contents Page 3 - Catering Financial Training day - Cost Plus... Page 5 - Catering Financial Training Day - Commercial Operators... Page 7 - Entrepreneur Energy... Page 12 - Catering Awareness Training Day... Page 13 - The Chef Development Circle - Intelligent Craft Change... Page 18 - Function Planning... Page 20 - Social Media Courses for Caterers... Page 22 - Strategic Thinking For Catering Managers And Executive Head Chefs Page 24 - Food Safety Courses Page 25 - MYA Fundamentals of Food Hygiene... Page 26 - MYA Food Safety Supervision

3 CATERING FINANCIAL TRAINING DAY Cost Plus FOOD & ENERGY PRICES ARE LIKELY TO RISE BY 40% OVER THE NEXT DECADE. ARE YOU READY FOR THE FINANCIAL SQUEEZE? * 1 Look no further for a fundamental insight into Catering Financial Management. Perfect for Chefs, Supervisors and Porters, this course delivers practical advice at every level of catering financial management At the end of this training day, delegates will be able to: - Comprehend and calculate weight and measures - Cost a recipe - Calculate portion size - Interpret VAT and its impact on cost - Budget effectively within the department - Gain a valuable insight into best procurement practices - Understand the logistical requirements of maintaining a functioning department - Acquire best stock-taking practice - Calculate food consumption - Identify and remedy shrinkage in a catering environment - Be better prepared to control food price increase without diminishing * Source - The OECD and The UN Food and Agriculture Organisation 4

4 CATERING FINANCIAL TRAINING DAY Commercial Operators Stay ahead of the economic recovery with sound business skills... 2 A high level finance course for Chefs and Managers designed for the commercial market and cost-plus environments. Gain valuable knowledge on understanding and modelling commercial business and keep your operation ahead of the competition. On completion of this course, delegates will be able to: - Understand and calculate individual gross profit margins - Calculate an accurate optimum gross profit margin based on sales mix - Be able to identify and manipulate a sales mix to develop a margin - Determine and remedy shrinkage - Calculate labour models to deliver commercial margins - Prepare a commercial budget Ensure your business works smarter to stay profitable whatever the economy throws at it. 6

5 ENTREPRENEUR ENERGY In 1996 MYA Consulting wrote a business development course for a leading Caterer. Following many requests we have updated the course to make it fit for the 21st Century. This is must have knowledge for Caterers who are seeking to develop a business and their own careers. KNOW YOUR BUSINESS INSIDE OUT The Course runs over five days and there is coursework to be completed before and after each day. Day One - Business Basics By the end of this day, delegates will be able to; - State the benefits of understanding why you need to identify the shape of your business - Show what a theoretical gross profit is - Calculate a theoretical gross profit - Plan the actions you will take to bring your actual gros profit margin to meet your theoretical gross profit margin - Implement the training in order to complete your post course work 3 Day Two - Retailing Principles Delegates will be able to; - State what strengths multiple retailers have and how they can be applied to Catering - Understand what your sales mix is and how you can use it to influence your business - Gain knowledge of how high street catering operations merchandise to achieve a profitable sales mix and apply these principles to your own business - Describe how you will make the most of the moment when your staff meet your customers - Describe what market research is and how you will use it during your post course work 8

6 ENTREPRENEUR ENERGY Day Three - Merchandising For Profit As a result of day three, you will; - Understand the key tools of merchandising and be able to practically apply them to your business - Financially forecast your merchandising activity - Comprehend merchandising and retailing online Days Four & Five - Developing Your Business By the end of this course; - You will understand what a Strengths, Weaknesses, Opportunities and Threats analysis is, and how to apply it to your business - You will be able to use the analysis of your SWOT to develop your business - You will have the ability to state the elements involved in developing your business, and be able to apply them - You will comprehend and be able to actively plan your advertising tools and traditional approaches - You will know why we need to revise financial forecasts and what systems to apply to financial forecasting 3 10

7 CATERING AWARENESS TRAINING DAY DESIGNED TO HELP YOU MAKE DECISIONS WITH CONFIDENCE This training day is for professionals responsible for catering departments and its performance, including School Bursars, Facilities Managers, Leisure Managers and Contract Managers. 4 The day will give an overview of catering finances, an understanding of operating options and the benefits and risks associated with these alongside Key Performance Indicators that measure a department s performance. On completion of this course, delegates will be able to: - Understand how catering costs are budgeted and modelled in both a cost plus and commercial environment - Be able to synchronise the component parts of a specification, whether applying it to an in-house or outsourced operation - Appreciate the benefits and risks of outsourcing, and in doing so have gained a valuable insight into the outsourced market - Validate Key Performance Indicators used to measure catering departments - Have a clear understanding of Legislative risks affecting catering departments 12

8 THE CHEF DEVELOPMENT CIRCLE Intelligent Craft Change Identity Belbin The Team & Me 1 The course contains plenty of practical activity, bringing to life the key skills needed for change. The Course Pre Coursework - Completion of an individual online questionnaire which demonstrates individual and team roles Develop Implementation, Coaching, Review 5 4 Empower Training to Train Intelligent Craft Change 3 2 Design The Art of Menu Engineering Fresh Ideas A Street Food Trip for trends & tastes This course looks at Developing your catering team and chefs, helping them to think differently, to understand the strengths and weaknesses of their colleagues and be able to use these to deliver a continuously developing and improving food offer. The foundation stone of this course utilises Professor Belbin s work on teams, by completing online assessments team roles are identified and used to support the development of Intelligent Craft Change. Day One - Identity: The Team and Me - Who am I and what is my Team Role? - Strengths and weaknesses of the role - What are we missing - Given the team roles, what might we compensate a scenario exercise - Identify which skills would be needed, and at what stage for the following projects: - New menu engineering and implementation - Designing a new kitchen - Managing and delivering a function booking - Using Belbin as an aid to establish recruitment needs, as foundation for appraisal and identify training approaches Day Two - Fresh Ideas: A Street Food Trip Join our team for a guided street walk around London visiting; - Artisan Fruit & Vegetable Suppliers - Mexican Street Food - Italian Sandwich Concepts - The latest in Coffee Shops - A new concept in Sushi - Lunch at the Dishoom, a Bombay street food concept - Afternoon Tea venues - Tapas - Niche Farming Concepts - Dinner at Jubo 14 5

9 Day Three - Design: The Art of Menu Engineering - Who are our Customers? Creation of a demographic profile of your customer base - Who is our Competition? Understanding and identifying competitive operators and market forces - What is our Budget? - How to create Food Goals - What are our Menu Drivers? - Menu Engineering from scratch - Creation of a Sample Menu - The Theory of Food Styling - Implementation using Belbin s practices Day Four - Empower: Training to Train Having identified the skills needed to implement the task, experts in these areas are encouraged to be taught how to train in order that the Team uses a more consistent approach to it s learning interface. - How we Learn - How to Train - Planning - Preparation of Tools & Equipment - Demonstrating - Checking Understanding - Praising - Reviewing - Coaching THE CHEF DEVELOPMENT CIRCLE Intelligent Craft Change Techniques will be taught that can be applied to simple tasks such as peeling carrots or more complicated tasks such as planning a major function. One consistent approach is applied across the department. Day Five - Develop: Implementation, Coaching, Review On Site Support and Coaching during the implementation and review stage. Note in some instances, more time is required to develop confidence in the teams. Develop Implementation, Coaching, Review 5 4 Empower Training to Train Identity Belbin The Team & Me 1 Intelligent Craft Change 3 2 Design The Art of Menu Engineering Fresh Ideas A Street Food Trip for trends & tastes 5 Courses can be run over five consecutive days, however a break between days for reflection is our recommended approach. If you wish to discuss this further please call Carla McKenzie through the MYA office. 16

10 FUNCTION PLANNING A crust eaten in peace is better then a banquet partaken in anxiety Paul Prudhomme This course is for Chefs and Catering Teams who wish to improve the quality of their function delivery and ensure that these elements of their operation are contemporary and competitive. The Course will cover in depth: - The elements of planning a Function - How to design and style Function food - Completing risk assessments on Functions - Preparing a Function Management Plan - History & Rules of Service protocols - How to address Guests - Being your own Master of Ceremonies 6 This course is held in Hotel environment in order for delegates to experience each stage of the training during delegate breaks. 18

11 SOCIAL MEDIA COURSES FOR CATERERS Martha Payne, 9 years old, became an internet sensation after the council banned her from posting images and opinions about what she had been served for lunch at her school s cafeteria in Lochgilphead, Argyll Like it or not, Social Media is at the forefront of our daily lives. This course will demonstrate in a practical way how caterers can use social media to enhance customer relations and use the opportunity to gain valuable customer perception. The course is designed to improve your department s communication strategy and will give insider knowledge on how to use this tool. Covering: 7 - What is social media, its history and importance? - The benefits and pitfalls of using social media - Managing your social media strategy effectively - How the big brands manage their social media customer interface - Social media as an effective selling tool - Driving commercial revenue from social media - Using social media to monitor and stay ahead of emerging food trends - Social media for menu development - Monitoring the competition through smartphone applications - Using social media to enhance the reputation of your food 20

12 STRATEGIC THINKING FOR CATERING MANAGERS AND EXECUTIVE HEAD CHEFS In an increasingly competitive and legislative working environment, commercial strategic thinking is critical to all styles and sizes of catering operation. This course is aimed at Catering Managers and Executive Head Chefs and those aspiring to similar posts. The course will be adjusted to reflect the delegates working environment. - What is Strategy? 1. Case study of organisations who specialise in Strategy 2. Learning to look at your business objectively using the following; - PESTE factors Political Economical Social Technological Environmental - Unique selling point analysis - Competitor Analysis - Financial Results 3. Development of a SWOT, Strengths, Weaknesses, Opportunities & Threats, using Case Study information from the tools in stage For Catering Departments, how to identify strategies in: - Procurement - Product Development - Personnel - Marketing - Investment - Measurement New Product Development and Ideas How to continuously evolve 8 22

13 FOOD SAFETY COURSES An outbreak of food poisoning is potentially irreparable for a restaurant. Hygiene is as vital to manage as staffing and finance is. Even the world s best restaurant (2007) The Fat Duck in Bray could not avoid being tainted by a virus and the brand damage was considerable. The corrective action was expensive and would have put a smaller brand out of business. Our food hygiene courses focus on both individual and collective responsibility for food safety. The courses are certified by the Royal Society for Public Health (RSPH) and are delivered by Consultants who are experts in this field. 9 24

14 FOOD SAFETY - RSPH FUNDAMENTALS OF FOOD HYGIENE FOOD SAFETY - RSPH FOOD SAFETY SUPERVISION This course is for entry level delegates such as food prep assistants, and will ensure compliance with your operation s legal requirements. Going above this level, we have a second course for Catering Managers, Head Chefs and other Food Managers: Fundamentals of Food Hygiene RSPH Accredited For all food operatives and associated colleagues 1 Day Course: - Perception of Food and its optimum delivery - Types of food contamination - Food and the Law - Personal Hygiene - Safe Food practices - Creating a culture of intelligent, considered food production - Responsibility for food handlers The day culminates in all delegates sitting a multiple choice exam, with certificates for passing. The Fundamentals of Food Hygiene course is the best practice entry level qualification for all food handlers. Food Safety Supervision RSPH Accredited 3 Day Course: - Microbiology - At Risk Groups - Food Poisoning and food borne disease - Sources, Vehicles and routes of Contamination - Personal Hygiene standards - Supply Chain Traceability - Cook Chill - Freezing - HACCP Procedures - Legislation - Food Delivery and the importance of consistency in Procedures and Products This dynamic course focuses on all aspects of the food delivery rather than just concentrating on the legal obligations. The group discuss what makes the food event special for the consumer and their personal involvement in its delivery. The third day includes an intensive revision session and examination, which will allow candidates to receive certification from RSPH when they pass. 9 The Food Safety Supervision course is widely considered to be the minimum qualification required for managers and chefs in today s world. 26

15 tel / - info@mya-consulting.co.uk Unit F2D, Lightpill Mill, Bath Road Trading Estate, Stroud, Gloucestershire. GL5 3QF