Menu
live streaming from NOVEMBER 11 to DECEMBER 6, 2024
The specialization course in Food Cost & Menu Engineering aims to provide those already engaged in the F&B industry with specific skills in food cost & menu engineering.
The course combines theoretical study with an important practical phase, with exercises on topics such as food cost and break-even-point calculations, 360-degree menu creation, analysis of a company's turnover in the F&B world, use of management systems to improve performance, and neuromarketing concepts.
The food cost & menu engineering expert can find employment in restaurants and hotel facilities as an F&B Manager, or work freelance as a consultant or food coach.
To enter the Course you must have previous experience, of at least 2 years, in the F&B world (restaurateurs, hoteliers, consultants.) or have attended specialization courses in F&B management. A high school diploma is also required.
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Textbooks will be provided to each student.
Level 3 HACCP Certificate
Private Certificate of Course Attendance
PROPEDEUTICS: study on specific texts and industry content on an e-learning platform ; 12 hours live streaming for the Legislation Hints Module; 20-hour online course aimed at issuing the Level 3 HACCP Certificate
CLASSROOM: 24 hours of online class
CAREER GUIDANCE: Reworking and dissemination of the curriculum and/or video Curriculum in the region of residence or preference
Founder and CEO of AD Consulting, which specializes in new business start-ups with a focus on cost management.
CEO of Nabi Lakes.
He has gained years of experience in the foreign market and specialized in the catering industry.
Lecturer in food cost at numerous management schools.
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Expert in Food and Beverage, works at a national level, collaborating with several prestigious structures, to support them in operational and logistic management, dealing in particular with the selection and training of staff, product quality control, purchasing management and cost analysis.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
