Team Training Improves Your ROI
Team Training Improves Your ROI
Michael's Gourmet Consulting Services
Michael's Gourmet Consulting Services




            This class will consist of 6 - 1 hour blocks (or 3 – 2 hour blocks) covering Restaurant Management Operations, Back of the House Operations (BOH), the Front of the House Operations (FOH), Restaurant Financials, Planning the Business, and Planning the Business Divisions.

            The Restaurant Management Operations consists of a complete overview of how to open and run a restaurant, hospitality or food service operation. It is a synopsis of the Master Program and covers all areas as an overview and detailed outline.

            The Back of the House section (production) includes Kitchen Management Operations, Food Cost and Controls, Individual Station Outlines, Inventory Controls, Labor Cost and Controls, and also all Kitchen Control Forms in an Index. It is a complete template to use and train team members on the operational controls of running a profitable commercial kitchen.

            The Front of the House section (sales and service) will cover Floor Operations and Controls with a complete Floor Service Outline, Bar Operations and Controls, Management Training for Alcoholic Beverages, the N.H. Policy Guideline and Model for Alcoholic Beverages, and Advanced Techniques in Sales and Service.

            Restaurant Financials (template and training) elaborates in precise detail the financial structure and operational flow of all the aspects of both Financial Accounting (as required by the U.S. government), and Managerial Accounting that will create a profitable business. The sections are broken into Financial Training, Financial Accounting, and Managerial & Analytical Accounting. If the guidelines and training are followed, any viewer will have a full working knowledge of how a restaurant is run financially to make a profit.

            Planning the Business consists of how to set up and run a restaurant business. It includes the complete discussion on writing a business plan, and includes a business plan template as well as a detailed marketing plan. It also includes a complete business filing procedure and an outline of what to do first, second and so on about how to set up the business; as well as complete sections on Introduction to the Client, Legal Criteria, Marketing Plan, Employee – Employer Relations (human resource) Training Strategies, and Food Service and Sanitation.

            Planning the Business Divisions can be used to create separate profit centers within the original concept or can be used as a separate business concept and the template can be used to open and run their type of business. Each section of Catering, Home Meal Replacement and Fresh Gourmet Foods, Online, and Restaurant is set up to open and run each individual concept with full due process from the Master Template.

            The class material will be brought by the Trainer in the form of a course manual or a USB drive, whichever is preferred, for each student covering all subjects. The course book manual charge is $20, USB Charge is $5 – USB requires student to have Microsoft Office 2003 or higher and PowerPoint. A page outline will be given on multiple suggested readings.  A laptop is highly suggested but not necessary, a notebook and pen or pencil is all the student will need for class.

            At the completion of the class the student will be awarded a Certificate of Achievement acknowledging the students participation and understanding of the material. The students name will then be entered into the company database and can be used as a reference for future employment objectives.


Hours 1 & 2 Back Of the House Training

             Food Cost and Controls

            Individual Station Outlines

            Inventory Controls                 

            Kitchen Management Operations

            Labor Cost and Controls

            Kitchen Control Forms Index


Hours 3 & 4 Front of the House Training

             Bar Operations and Controls

            Management Training for Alcoholic Beverages

            N.H. Policy Guideline and Model for Alcoholic Beverages

Advanced Techniques in Sales and Service

            Floor Operations and Controls

Floor Service Outline


Hours 5 & 6 Restaurant Management Training

            The Business Plan

            Business Structures

            Employee – Employer Relationship

            Legal Criteria

            Training Strategies

            Marketing Plans

Financial Training

Planning the Business Divisions

Michael’s Gourmet Food Services LLC ® Registered Copyright 2015

All Rights Reserved

Classes with Wine Pairings

« Facts of Interest »


The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents.  Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.

            It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries. 



Kitchen cooking TIPS AND TRICKS


A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.

  • After water, fat absorbs microwaves the best.

  • Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.

  • Use round dishes, square dishes overcook food at the corners.

  • Cover the food to reduce cooking time, but leave a place for steam to vent.

  • Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.

  • Salted foods heat faster.

  • The Microwave does best with vegetables, then seafood, then chicken, then meat.

  • Never run the microwave empty, this will damage it.


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