Special merits are required in order to work in the kitchen and service departments, which are actually separate departments in the food, beverage and accommodation sector, but are successful when combined with each other as a whole. In this regard, manual dexterity, vocational training and experience in line with knowledge create the peaks of success that result in craftsmanship.
Special merits are required in order to work in the kitchen and service departments, which are actually separate departments in the food, beverage and accommodation sector, but are successful when combined with each other as a whole. In this regard, manual dexterity, vocational training and experience in line with knowledge create the peaks of success that result in craftsmanship.
In our profession, (
Cooking Profession) after a special request, any lack of knowledge is eliminated. Since it requires a separate skill to be able to see who needs what information in kitchen and service employees after the necessary examinations, relevant businesses receive consultancy services for success-oriented targets in the areas they need.
These services sometimes reach their success-oriented goals with vocational training and one-to-one practice beyond just consulting services.
After the necessary determinations about which of the relevant trainings should be, sometimes the knowledgeable and experienced consultants decide on the subject, and sometimes the experienced business owners. Ultimately, it aims to increase the service quality focused on
Guest Satisfaction or to standardize the services provided.
Establishing your standards in your business means that your regulars who are satisfied with your services will also form over time...
Quality does not mean that a product is very good. Quality means standard and "
sustainability". It is important to be able to consistently produce a product as a standard. This means that, for example, in food,
Artisan Dishes, beverage and accommodation businesses, a guest who liked a meal 3 months ago can find the same taste in the same way when he arrives 3 months later. We can add to this the standards of behavior and attention of service personnel.
IMPORTANT NOTE- 01: You can review my latest work
Elysium LAGOS, It may be important for you to see the fine dining, garden restaurant and bistro restaurant menus within the Elysium group...
Who Wants to Work With Me? What are my
Service Areas in
Kitchen Consulting and Beverage Food Consulting?
* Why My Restaurant Fails, Why My Business Is Bad, What Is The Solution, Those Who Are Seeking,
IMPORTANT NOTE- 02:
* Those Who Will Open New Restaurants, System and Operation of the Whole Restaurant (Small Opening and Grand Opening Min. 6-7 Months)
* All Kitchen and Service Vocational Trainings ( depends on the Restaurant Concept and the current education level of the employees)
* Food and Beverage Businesses That Have Opened Restaurants Before But Couldn't Achieve The
Restaurant Succeed They Wanted,
* Those who aim to change the concept by buying a ready-made restaurant with attractive prices,
* Those who want to increase their service quality by buying a new restaurant,
* Those who want to open a new restaurant and those who want to get support on related issues,
* Boutique Hotels with International Standards
* 4 and 5 star or boutique hotels in the city or touristic that will be newly opened with the Kitchen Planning in the First Kitchen Installation.
* Installation of First Kitchen Units in Star Hotels with International Standards (Urban or Touristic)
* Those Who Want Patented Meals Only for the Related Business,
* Those Who Want New Unique Meal Designs Only for the Related Business,
* Especially those who want to create
Kitchen Management, Organization, Cost-Cost, Surveys and Forms,
* Those Who Want Special Presentation Techniques To Raise Awareness For That Business Only,
* Private State Meals at Home and Abroad,
* The Relationship between Service Errors, Service Compensation Strategies and
Customer Satisfaction in Restaurant Businesses...
* Private Holding Board of Directors Meals in Turkey and Abroad,
* Those who want to get information about Kitchen Planning in restaurant kitchen or hotel kitchen,
* Those who want to get information about Kitchen Units in
Innovative Kitchens, Industrial Kitchens,
* Menu Planning in Restaurant and Hotel Businesses, Those Who Want to Have Optional Menus,
* Those Who Want to Get Support on Issues such as Menu Analysis and Menu Management in New Restaurant and Hotel Businesses,
* Those who want to have Kitchen Design in luxury restaurant kitchens,
* Those who want to learn about their Cooking Equipment needs in Kitchen Types,
* Those who want to eliminate the connections and organizational deficiencies between the Kitchen Types in private kitchen organizations,
* Those who want to increase the level of Efficiency in Kitchen Management in à la carte restaurants with international standards,
* Those who want the connection and organization of the kitchen departments in multi-purpose organization kitchens,
* Those who need Kitchen Consulting & Kitchen Consulting in European and Asian countries,
* Those who want
Food and Beverage Consulting service with the aim of increasing turnover in service and kitchen departments for different purposes,
* What is the Relationship of the
Main Kitchen with the Other Sections?
* Those who want
Menu Consulting with the aim of increasing the service quality for different reasons,
* Those who are thinking of getting
Restaurant Concept Design and Consultancy in order to be one of the best restaurants in the city,
* Those who do not want to fall into the Most Common Mistakes When Opening a New Restaurant,
* What's the Sauce, which is nowhere to be found in its new restaurant? How to Make Special Meal Sauces? those who research,
* Those Who Want to Have a New Show Kitchen,
Open Kitchens Established,
* Those who want to make a real
restaurant promotion in different sizes and suitable for its purpose,
* Which Kitchens Are My Working Concept?
My Service Areas Sample menu making, design and applied vocational consultancy services from A to Z in the kitchens mentioned below;
Why Is My Restaurant Failing?
Why Is My Job Bad, High Restaurant Concept Types and Service Areas in the Field of International Cuisine,
* Mediterranean Cuisine and Mediterranean Cuisine,
* Vegetarian Cuisine,
* Asian and Arabian Cuisine Concept,
* Indian Cuisine Concept....
- And as I have stated in the Picture Frames from the World in my International Professional Studies in 3 continents and over 400 thousand km in the Kitchens, I personally provide consultancy services in the above-mentioned areas, but with my Professional Team when necessary, based on my Professional CV.
But my advice and preferred working order is to train the personnel found by the enterprises themselves in the desired level as the own team of the enterprise and to train them professionally with the desired characteristics...
All these are primarily shaped according to the service options that will be requested by me. It is important which service or services any business owner or institution wants from me. After preparing the feasibility of options on the needed issues, I present the work program with time, cost and " target " results in line with mutual agreement.
* Historical Development of Cuisine in the World, What are they?
* What is the Food & Beverage Department Organization Chart?
* What are Kitchen Sections in Professional Kitchens?
* What is the Cultural History,
Food History of Food in Gastronomy Studies?
* What is the
Sous Vide Cooking Method in Modern Kitchens?
* What are the Cooking Techniques in Professional Kitchens?
* The Place of Turkish Cuisine in
Fine Dining Restaurants Today
Persons or institutions that have the idea of working with me, you can review my current sample business agreement text for preliminary information. Agreements are prepared according to mutual agreement clauses in line with the services to be received by individuals and institutions. The texts mentioned in the relevant link are just examples.