Course objectives
- Acquire a better understanding of the implications associated with using certain products and techniques in the setting-up and organization of a restaurant.
- Stock management: organization of premises in accordance with the company’s budget.
- Ability to analyze stocktaking errors and implement checks.
- Familiarization with menu engineering techniques
Teaching methods
- Active teaching methods based on theoretical explanations and practical applications
- Alternates between demonstrations and participation
- Dynamic training involving active participation by interns
- Self-assessment at the end of the internship
- Discussion forums
TARGET GROUP
- Trainees at the Alain Ducasse Professional Training Center only
(chefs seeking further training, F&B manager / restaurant manager, middle manager (assistant manager), aspiring restaurateurs).
To speak to the relevant contact person at the Alain Ducasse Professional Training Center, please call: +33(0)1 34 34 19 10
Or email: adf@ad-formation.com
LEVASSEUR Thierry
Mr. Levasseur graduated from ESCP Europe and Thonon-les-Bains hotel school; at AIM, he teaches Management of Procurement and Purchasing in multi-unit operations.
He spent his early career on cruise ships and in starred restaurants. He then worked for two years in Germany before joining the Holiday Inn group in Paris.
He polished his skills with the Concorde and Accor groups, before joining the Hilton International Group, where he worked for more than 20 years, first in several operational management positions such as Food & Beverage Manager and Executive Assistant Manager, and then joining the group’s Regional Purchasing Department, in which he was responsible for the organization of purchases for the chain’s 80 multi-brand hotels, spread over 20 countries.