Vocational & Executive Growth

ATAKANSİA Training Programs

Professional training programs designed to fulfill the industry demand for skilled staff and visionary leaders, bridging theory with live operational dynamics.

Professional Restaurant Service Professional Bar Professional Barista Hotel and Restaurant Management Corporate Trainings

4 Programs

Core Vocational Curricula

12 Weeks

184 Hours Comprehensive Training

14 Modules

Strategic Executive School

1 Month Internship

Mandatory Industry Practicum

12 Weeks • 184 Hours + Internship

Program Structure

12 Weeks Total Program
128 Hours Theoretical Training
56 Hours Practical Hands-on Training
1 Month Mandatory Field Internship

01. Vocational Training • The Art of Service

Professional Restaurant Service

A comprehensive program designed for candidates seeking professional competency in restaurant service or aiming to elevate their field experience with certified international standards.

Curriculum & Modules

Restaurant and bar service standards

Barista competencies

Wine knowledge and sommelier service

Alcoholic and non-alcoholic beverage knowledge

Menu mastery and gastronomy vocabulary

Basic culinary, food and ingredient knowledge

Sensory aroma and taste perception

Food ethics and hygiene integrity

Guest relations and communication etiquette

Sales techniques and suggestive upselling

Guest experience and hospitality management

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Bar Operations & Mixology

Program Highlights

Hands-on Practical Bar Training
Equipment and Station Speed Mastery
Recipe Fidelity and Cost Discipline

02. Vocational Training • Bar & Mixology

Professional Bar

A professional development program addressing bar operations, cocktail craft, recipe standardization, and beverage inventory management concurrently.

Curriculum & Modules

Bar station operations

Bar tools and glassware equipment

Spirits and beverage taxonomy

Cocktail crafting and modern mixology

Wine and cellar handling

Service protocols and speed of service

Bar hygiene and sanitation standards

Stock control, shrinkage, and waste management

Cost control and beverage pricing

Upselling and guest hospitality relations

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Coffee Craft & Mastery

Program Highlights

From Bean to Cup Knowledge
Espresso Extraction & Milk Texturing
Machine Calibration and Station Hygiene

03. Vocational Training • Coffee & Barista

Professional Barista

A dedicated program focused on mastering bean origins, espresso extraction, steaming micro-foam techniques, and personalized guest engagement.

Curriculum & Modules

World coffee culture and varieties

Bean processing and roast profiles

Espresso parameters and extraction ratio

Grinder calibration and dosing precision

Milk texturing and latte art fundamentals

Signature beverage recipes

Commercial equipment maintenance and cleaning

Presentation and cup serving standards

Coffee bar ergonomics and workflow hygiene

Customer dialogue and specialty coffee sales

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48 Hours • 14 Modules

Executive Academy Structure

48 Hours Intensive Executive Training
14 Modules (Key 7 presentation modules detailed below)
Strategic Enterprise & Field Operation Synergy

04. Advanced Executive Leadership Program

Hotel and Restaurant Management

Advanced Executive Leadership Program

A comprehensive executive development course enabling hospitality managers to oversee daily operations while holistically steering strategic growth and profitability.

Core Program Modules

1. Strategic overview of hospitality and F&B: Global tourism trends, hotel classifications, restaurant concepts, and competitive market positioning.

2. Human resources and team leadership: Talent acquisition, recruitment, onboarding, on-the-job coaching, and team motivation.

3. Operations and process management: Standard operating procedures (SOPs), job descriptions, department coordination, and kitchen-service harmony.

4. Guest experience management: Guest expectation mapping, service quality, welcoming etiquette, and proactive dispute resolution.

5. Sales and revenue management: Upselling techniques, cross-selling frameworks, menu engineering, and revenue optimization.

6. Cost control and operational efficiency: Food & beverage cost calculation, labor costs, portion control, shrinkage reduction, and inventory discipline.

7. Strategic leadership and KPI management: Executive decision making, KPI management, crisis leadership, and sustainable institutional success.

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Tailored Corporate Solutions

Corporate Trainings

Customized training programs tailored to organizational scope and business goals.

Custom In-House Training & Field Coaching

Executive Development

Modern leadership strategies for mid and senior managers.

Departmental Training

Tailored workshops for dining room, kitchen, bar, and front desk.

Service Protocols

Bespoke brand service standards and refined table presentations.

Bar & Barista Craft

Recipe consistency, station speed, and beverage excellence.

Sales & Guest Relations

Suggestive selling, cross-selling, and guest loyalty retention.

Leadership & HR

Team motivation, shift organization, and operational engagement.

Hygiene & Food Safety

International audit readiness (IFS, BRCGS, HACCP principles).

Cost & Business Growth

F&B cost optimization, waste reduction, and profit enhancement.

To customize an in-house training schedule for your venue:

Request Corporate Training