• Objective: Ensure compliance with food safety regulations and maintain high hygiene standards.

• Content:

  • Food handling, storage, and temperature control

  • Personal hygiene and workplace cleanliness

  • Local food safety regulations and certifications

• Method:

  • Instructor-led training

  • Regular audits and refresher courses

• Objective: Optimize stock management to reduce waste and ensure supply efficiency.

• Content:

  • Stock rotation (FIFO) and inventory tracking

  • Supplier management and order forecasting

  • Use of POS/inventory software (e.g., SAP, Lightspeed)

• Method:

  • Hands-on training with real inventory scenarios

  • Shadowing experienced managers

• Objective: Enhance cooking skills, consistency, and efficiency.
  Content:

• Knife skills, cooking techniques, and plating

• Recipe standardization and batch cooking

• Equipment use and maintenance
  Method:

• Demonstration sessions by head chefs

• Supervised practical sessions

• Objective: Prepare staff for medical and safety emergencies.
  Content:

• Basic first aid (CPR, burns, choking)

• Fire safety and evacuation procedures

• Incident reporting protocols
  Method:

• Certified first aid training

• Regular emergency drills

Objective: Provide foundational business knowledge.
Content:

• Profit/loss basics

• Cash flow management

• Key performance indicators (KPIs)
  Method:

• Case study analysis

• Spreadsheet training sessions

Objective: Enhance cultural understanding and service quality.
Content:

• Turkish customs and traditions

• Hospitality expectations

• Local cuisine knowledge

  Method:

• Cultural immersion workshops

• Guest speaker sessions