Professional Certificate Course in Concepts in Managing and Utilizing Human Resources

The course provides learners with an introduction to various strategies for managing inventory and implementing measures to regulate stock levels within a commercial restaurant.

Enrol now - MNT 117,288

About the course

The course provides an introduction to various strategies for managing inventory and implementing stock control measures in a commercial restaurant setting. Learners will gain an understanding of diverse inventory management techniques and the significance of stock control in enhancing the restaurant's overall performance.

Upon successful course completion, participants will acquire knowledge in the following areas:

1. Understanding Stock in the Food and Beverage Industry
2. Categorizing Stocks in the Food and Beverage Industry
3. Effective Approaches to Managing Inventory in a Restaurant
4. Options for Stock Management
5. Implementing Stock Control in a Restaurant
6. Responsibilities in Storeroom Management
7. Strategies to Prevent Food Theft in a Restaurant

Course details

In this course, you will learn to understand the unique dynamics of managing employees from different generations, including the differences in communication styles, work preferences, and values.

Through exploring the different generations present in the workforce, you will gain a deeper understanding of how to create a workplace culture that fosters collaboration and mutual respect among employees of all ages.

In addition, this course will cover the latest trends and innovations in HR policies, from employee retention strategies to organizational change processes. You will learn to develop effective retention strategies that will help your organization retain top talent and drive positive change.

Accreditation

All of our courses are accredited by the relevant partners and awarding bodies. Please refer to our information in about us for more details.

Entry requirement

Entry requirements for this course are not stringent. Possessing work experience can provide an additional advantage in comprehending the course content.

The certificate aims to augment the learner's understanding in the field. It is suitable for individuals who are enthusiastic about expanding their knowledge and staying informed about the latest developments in their respective fields. This certificate is highly recommended for the following target audience:

1. CEOs, Directors, Managers, and Supervisors
2. Safety Managers
3. Executive Chefs
4. Hotel Directors
5. Directors of Food and Beverages
6. Food and Hygiene Managers
7. Restaurant Managers
8. Kitchen Managers
9. Professionals in the Hospitality Sector

Sample Certificate

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Tuition:
MNT 117,288
MNT 211,119
Enrol now
  • Access to this course.
  • Access to library.
  • Tests to boost your learning.
  • Digital certificate when eligible.
  • Learn at your own pace

How learners like you are achieving their goals

Participants in our courses don’t just learn new skills, they enjoy the experience too.

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Zainab P.

Egypt

Executive Education

A smart way to enhance my knowledge within a short period of time, the course is very productive and beneficial for me...so grateful that i completed successfully...i would recommend my friends and family about the course.

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Andrew S.

United States

Executive Education

Truly enjoyed the Strategic Management and Leadership Level 7 course and it provided me with a clear insight and helped me in my daily work as Plant Manager.

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Richard T.

Scotland

Executive Education

The modules were well structured, and gave me the knowledge to make sound decisions that maximize performance.

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Rachel O.

Nigeria

Executive Education

I have learned a lot and gain experienced in this course. At first, I did not have confidence when standing front of audience but now, it is a different story.

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Professional Certificate Course in Concepts in Managing and Utilizing Human Resources

The course provides learners with an introduction to various strategies for managing inventory and implementing measures to regulate stock levels within a commercial restaurant.

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