Executive Development Programme in Food Program Strategy
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Food Program Strategy Development: This unit covers the fundamentals of creating a comprehensive food program strategy, including setting goals, identifying target audiences, and determining the scope of the program.
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Market Research and Analysis: In this unit, participants will learn how to conduct market research and analyze trends to inform their food program strategy.
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Menu Development and Design: This unit focuses on the process of developing and designing menus that are both delicious and aligned with the program's goals and objectives.
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Supply Chain Management: Participants will learn about best practices for managing the supply chain, including sourcing ingredients, working with vendors, and ensuring food safety.
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Financial Management: This unit covers the financial aspects of running a food program, including budgeting, pricing, and cost control.
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Marketing and Promotion: In this unit, participants will learn about effective marketing and promotion strategies for their food program, including social media, email marketing, and influencer partnerships.
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Operations and Workflow: This unit focuses on the day-to-day operations of a food program, including staffing, scheduling, and workflow management.
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Customer Service and Experience: Participants will learn about best practices for providing excellent customer service and creating a positive dining experience for their guests.
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Sustainability and Social Responsibility: This unit covers the importance of sustainability and social responsibility in the food industry, and how participants can incorporate these values into their food program strategy.
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