Mahmoud Ahmed Salama

1-Reviewing Food Cost reports (short&Over, Analysis Menu, Create a new system & Create Data base).

2-Reviewing the balance of the Warehouses and the processing Center Kitchen in Terms of Receiving, manufacturing (For Center Kitchen) and Transfer Out

3-Managing the movement of suppliers.

4- Close the management of profits and losses and identify weaknesses

- A Bachelor of Tourism and Hotels, Studies Hotels Division in 2011. - Professional Diploma in food safety and quality 2014. Training courses: - Basic Food Safety Training Course 5/2015 from TÜV NORD Egypt for Inspection and Certification Service. - Food Safety Measures and Sanitation Practices Training Course 7/2015 From Quality Bank. - ISO22000/2005 Food Safety Management System Training Course 11/2015 from Egyptian Society for Quality.