Golf Managers
Food & Beverage ManagementMonday, 12,April 20218:30 to 8:45 AMWelcomeChris DaviesPresident Golf Managers Association of New ZealandRemuera Golf Club8:45 to 10:15 AMModule 2 and 8Staff selection/staff training – part 1Presenter - Sara Beillard-GosaiRestaurant AssociationRemuera Golf Club10:15 to 10:30 AMBreakRemuera Golf Club10:30 to 11:30 AMModule 16 Food and Beverage purchasingPresenter - Martin EllimanRestaurant AssociationRemuera Golf Club11:30 to 12:30 PM Module 22Food trendsPresenter – Tony AdcockRestaurant AssociationRemuera Golf Club12:30 to 1:15 PMLunch Remuera Golf Club1:15 to 2:15 PMModule 5Food and Beverage Legal requirementsPresenter Warren Collett CCMRemuera Golf Club2:15 to 3.15 PMModule 5Responsible Alcohol PracticesPresenter Warren Collett CCMRemuera Golf Club3:15 to 3:30 PMBreakRemuera Golf Club3:30 to 4:30 PMModule 21Club Dining promotionsPresenter – Tony AdcockRestaurant AssociationRemuera Golf ClubEvening freeTuesday, 13 April, 20218:30 to 10:15 AMModule 6Labour Cost controlPresenters – Tony Adcock & Martin Elliman Restaurant AssociationRemuera Golf Club10:15 to 10:30 AMBreakRemuera Golf Club10:30 to 12:00 PMModule 2 and 8 - part 2 Staff selection/Staff trainingPresenter –Sara Beillard-Gosai Restaurant AssociationRemuera Golf Club12:00 to 1:15 PMLunch Remuera Golf Club1:15 to 2.30 PMModule 3 Hands on F&B MarketingPresenter – Judith Tabron Restaurant Association Remuera Golf Club2:30 to 3.30 PMModule 10 Food costingsPresenter – Warren Bias & Martin EllimanRestaurant AssociationRemuera Golf Club3:30 PMTransfer to Jacks Coffee/Dilmah TeaJacks Coffee/Dilmah Tea3:00 to 5:00pmModule 9 Coffee and Tea MasterclassMaximize your profits from Coffee and Tea Education and Tour PresentersJacks Coffee – David Burton Dilmah Tea – John Burton Jacks Coffee/Dilmah tea5.00 PMTransfer to Remuera Golf Club6.30 to 8.30 PMPizza Evening/Top Tracer demonstrationRemuera Golf ClubWednesday 14, April 20218:30 to 10:15 AMModule 11 Beverage CostingPresenter – Tony AdcockRestaurant Association10:15 to 10:30 AMBreak10:30 to 11:30 AMModule 13 Menu Planning and EngineeringPresenter – Tony AdcockRestaurant Association11.30 to 12.30 PMLunch12.30 to 1.30 PMModule 20 F&B Department Organization Panel discussionChris Davies Grant Nicholas CCMRemuera Golf Club1.45 PMTransfer to Muriwai Good from Scratch Cookery School by coachGood from Scratch Cookery School3:00 to 9.00 PMModule 14 Garden to Table Dinner presentationHands on Food Preparation; DinnerPresenterMichael van de ElzenGood from Scratch Cookery School9.00 PMTransfer back to Auckland by coachThursday15, April 20218:30 to 10:15 AMModule 1CVP Analysis Presenter - Tony AdcockRestaurant AssociationRemuera Golf Club10:15 to 10:30 AMBreak10:30 to 11:30 AMModule 11 and 12 Beverage Costings/ManagementBeer Masterclass Presenter - Asahi BeveragesRemuera Golf Club11:30 to 12:30 PMModule 22 Wine EducationPresenter - Bill Spence Founder Matua WinesRemuera Golf Club12:30 to 1:30 PMLunch on your own1:30 to 2:30 PMModule 18Special Events Calendar StrategyPresenter - Chris Davies GM Remuera Golf ClubRemuera Golf Club2:30 PMTransfer to Royal Auckland and Grange Golf ClubRoyal Auckland and Grange GC3:00 to 4.30 PMModule 19 Kitchen restaurant design and restorationPresenter GM Royal Auckland/ Grange Golf ClubRoyal Auckland and Grange GCEvening freeFriday 16, April 20218:45 to 9:45 AMModule 15 Cocktails ProgrammePresentersSara Beillard Gosai Training & Development Manager Milika Gasparetti Hospo Start Facilitator/CoordinatorRestaurant AssociationRemuera Golf Club9:45 to 10:00 AMBreakRemuera Golf Club10:00 to 11:00 AMModule 7 Service Management BanquetsPresenter Warren BiasMentorRestaurant AssociationRemuera Golf Club11:00 to 12:00 PM Module 4Service Management a la CartePresenter – Gilda ProlettiHospo Start Facilitator/Coordinator Restaurant AssociationRemuera Golf Club12:00 to 12:45 PMLunch on your ownRemuera Golf Club12.45 to 1.45 PMModule 23 Technological advances in F&B ManagementPresenterMatt Smith Dot Golf/KountaRemuera Golf Club1:45 to 2:00 PMModule 25 Course wrap-upRemuera Golf Club Food & Beverage ManagementModules ListingModule 1Cost-Volume-Profit AnalysisModule 2Food & Beverage Staff SelectionModule 3 Hands-on F&B Marketing ProjectModule 4Service Management a la carte Module 5Food &Beverage Legal Applications/ Responsible Alcohol PracticesModule 6Labour Cost ControlModule 7Service Management – BanquetsModule 8Staff TrainingModule 9Jacks Coffee/Dilmah Tea Master class Module 10 Food CostsModule 11Beverage CostingModule 12Beverage Management/Beer Master classModule 13Menu planning/Menu engineeringModule 14Garden to Table Dinner master classHands on Food Preparation/Hands on Cooking /Dinner presentation/Class dinnerModule 15Cocktails ProgrammeModule 16Food & Beverage PurchasingModule 17Wine Education master classModule 18Special Events Calendar StrategyModule 19Design and Construction of a new golf course, clubhouse, kitchen and restaurant master classModule 20F&B Department Organization Panel discussion/WorkshopModule 21Club Dining Promotions – Special Events “Great Ideas”Module 22Food TrendsModule 23 Technological advances in F&B ManagementModule 25Course wrap-up ................
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