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“This course offers an extensive exploration of vital facets within the hospitality sector, including food costing, requisition approval, and the utilization of Management Information System (MIS) reports. Participants will master the art of recipe costing, requisition approval processes, and the generation of insightful MIS reports crucial for informed decision-making. Additionally, the curriculum encompasses essential topics such as production planning, consumption analysis, and strategic kitchen-wise stock management, equipping students with practical skills essential for efficient food operation management.
