Receiving and storing food ingredients in hotels and restaurants

Bag code: HUMTT51312024 Days: 3 training days "Today’s training 4 hours" Time: 12 training hours Targeted participants of the program: restaurant and hotel managers - chefs and kitchen staff - warehouse employees - procurement officers About the program: This program is about receiving and storing food raw materials in hotels and restaurants (definition - types - characteristics - objectives - positives - negatives .. etc). It will be presented through the following units: First training unit: Quality and methods of food fraud Second training unit: Food spoilage and food poisoning Third training unit: Food storage and preservation and receiving food raw materials Program objectives: - To enable the trainee to recognize the quality of food products - To list the trainee methods of food fraud - To discuss the trainee damages of food spoilage - To mention the trainee food poisoning and its symptoms - To explain the trainee methods of storing and preserving foods - To summarize the trainee procedures for receiving food raw materials Program axes: First training unit: (Quality and methods of food fraud): - Quality of food products - Methods of food fraud Second training unit: (Food spoilage and food poisoning): - Food spoilage - Food poisoning and its symptoms Third training unit: (Food storage and preservation and receiving food raw materials): - Methods of storing and preserving foods - Procedures for receiving food raw materials Contents of the bag: PowerPoint 97 Trainer’s guide 89 Trainee’s guide 79 Profile file 6 Activities bag 6 Mind maps 1 Pictures 14 Videos 6 References 5 Trainee data form 3 Brochure 1 Bag contents 12 Training bag model Please click here to view the training bag model