The purpose of this article is to emphasize the operational procedures of kitchen management through the Hospitality Operations - Kitchen Management program at Centennial College.

1. Learning to be efficient and results-oriented in
Kitchen Management
Summary: The purpose of this article is to emphasize the operational
procedures of kitchen management through the Hospitality Operations -
Kitchen Management program at Centennial College.
By undertaking a hospitality course on kitchen management, students can
expect to have a better advantage than those who enter the industry
without proper education. Centennial College offers several courses on its
Hospitality Operations - Kitchen Management (1806) program to prepare
future Kitchen Managers and Restaurant Managers run an efficient and
profitable business.
Kitchen Managers and such titles in the area of managing the kitchen and
service operations can expect to handle inventory, food waste, labour costs,
and health and safety, while managing a trained and motivated staff,
maintained facilities, upheld goals and positive results, and satisfied
customers. The hospitality program at Centennial College on kitchen
management accomplishes these through its intensive two-semester
certificate program:
• The Canadian Restaurant and Foodservices Association established the
Sanitation, Safety and Hygiene course to teach safe food handling
practices.
• Customer loyalty, retention, and satisfaction are the key elements in
understanding internal and external customer service, through the
Customer Service: A Modern Approach course.
• Since Kitchen Managers are often the hiring managers of their
operational staff, the Human Resources & Career Planning course will
introduce students to Human Resource practices in hiring and
retaining the best talents, including topics such as employee
appraisals, performance reviews, and rewards programs.
• The course to help manage food waste, Quantity Food Production,
ensures that students can safely handle and store foods to prevent
unnecessary expired products and spoiled goods, while maintaining
the correct number of items to be served.
• Monitoring the cash flow through labour and food waste helps ensures
that the revenue is at an optimum. The Principles of Food, Beverage &
Labour Cost Controls course prepares students to be analytical
thinkers, from data exercises on food, beverage and labour cost
controls, using the Excel program.

2. • Leadership is an essential skill as the head of kitchen operations. The
Supervisory Practices for the Kitchen Manager course train students to
be competent and knowledgeable coaches, role models, and mentors
for the kitchen staff.
• In order to manage the kitchen, you need to know the trade. The core
concepts of food production are learned in the Theory of Food course,
teaching students some basic food preparations, measurements, and
proper plate presentation.
These kitchen management courses are vital for a Hospitality industry
professional and managerial staff. On-the-job training during the course of
studies is implemented through a field placement, which gives students a
first-hand look at the industry and practice the classroom theory in the
kitchen work area and scenarios. Students will graduate with a Smart Serve
certification and a National Sanitation Training certificate and can expect to
work in food services in restaurants, hospitals, educational institutions,
hotels and other establishments with food and beverage operations.
Centennial College prepares the Hospitality Operations - Kitchen
Management students of today to Food Service Managers of tomorrow.
Author details: The author Jason White describes the details of the
Hospitality Operations - Kitchen Management program at Centennial
College.