CATERING MANAGEMENT AND VICTUALLING

Catering Management and Victualling is a comprehensive training course designed to provide participants with the knowledge and practical skills required to effectively manage food service operations, catering activities, and victualling functions in maritime, hospitality, and institutional settings. The course covers food safety and sanitation, menu planning, nutrition, galley operations, food supply management, inventory control, budgeting, staff supervision, and victualling documentation.

Participants will learn best practices in procuring, receiving, storing, preparing, and serving food while maintaining quality, safety, and cost efficiency. The course also emphasizes compliance with health and safety regulations, prevention of foodborne illnesses, waste management, and accurate reporting procedures. Upon completion, participants will be equipped to support and manage catering and victualling operations that meet operational requirements, nutritional standards, and customer satisfaction