- Wellness
- Nutrition
Our Training Programs
Training Services at Nutri Balance
Nutri Balance is a specialized consultancy and training institution focused on developing and building professional capacities in the fields of clinical nutrition, community nutrition, and therapeutic nutrition. The center operates according to precise academic and professional standards, aiming to elevate nutritional and health practices within the community. The center combines modern scientific knowledge with practical expertise, creating a bridge between academic knowledge and hands-on application.
Nutri Balance provides accredited, high-quality training programs that contribute to qualifying professionals, enhancing their competencies, and supporting entrepreneurs in the nutrition sector.
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Our Training Programs
Nutri Balance offers innovative academic and practical training programs in the fields of nutrition and public health.
These programs are built on scientific evidence and tailored to meet the needs of healthcare practitioners, the community, and entrepreneurs — contributing to improving quality of life and promoting sustainable health.
Methodology:
Evidence-based scientific methodology grounded in reliable data.
Approach:
A simplified, professional academic approach that combines clarity with scientific accuracy.
Trainers:
Accredited experts and academic specialists in clinical and community nutrition.
Training Mode:
In-person or online through the center’s platform.
Accreditations:
Certificates accredited by Nutri Balance in collaboration with expert clinical nutritionists and recognized academicians.
Section One: Academic and Specialized Professional Programs
Training programs aimed at qualifying and developing the skills of specialists in nutrition sciences and clinical nutrition, through courses that combine modern scientific theories with evidence-based practical application.
3- Evidence-Based Clinical Nutrition
Program Description:
- Program Description:
- An advanced training program designed to develop practitioners’ skills in applying the principles of evidence-based clinical nutrition in daily clinical practice.
This is achieved through studying the latest international guidelines and professional practice standards.
- Duration:
- 5 training days – 30 accredited hours.
- Location:
- At the Nutri Balance Center or through the online training platform.
- Target Audience:
- Nutrition specialists, family physicians, health coaches, and behavioral consultants.
Course Objectives:
- Enhancing deep understanding of the diagnostic methodology based on scientific evidence.
- Developing research and critical analysis skills in nutritional studies.
- Enabling participants to apply clinical nutrition principles in therapeutic nutrition plans.
Training Impact
Improving the quality of professional practice in clinical nutrition.
Acquiring the skill of designing evidence-based nutritional protocols.
Developing critical thinking and practitioners’ analytical skills.
Enhancing the use of scientific research tools in biological studies.
Course Topics
The concept and foundations of evidence-based medicine.
Steps of analyzing and evaluating clinical studies.
Using nutritional and medical databases.
Practical applications on real clinical cases
2- Advanced Nutritional Assessment: From Analysis to Therapeutic Planning
Course Description
A specialized practical course that connects medical tests, biological markers, and precise nutritional recommendations.
Location: At the center’s premises or via the online training platform.
Duration: 5 days — 20 training hours.
Target Audience: Nutritionists, physicians, and health practitioners.
Course Objectives
astering the interpretation of medical nutritional tests.
Translating results into a practical nutrition plan.
Enhancing clinical assessment skills.
Applying a structured approach to nutritional diagnosis.
Training Impact
The ability to develop precise nutritional plans.
Course Topics
- Fundamentals of clinical nutritional assessment.
- Nutritional interpretation of common medical tests.
1- The Integrated Approach to Clinical Nutrition Counseling
Program Description
A comprehensive program designed to qualify trainees to deliver professional nutrition consultations based on integrated scientific and behavioral foundations.
Location: At the Nutri Balance Center or via the online training platform.
Duration: 2 weeks — 30 training hours.
Target Audience: Clinical nutrition specialists, nutrition graduates, and healthcare center staff.
Course Objectives
- Enable participants to accurately analyze the nutritional status.
- Develop skills in designing comprehensive therapeutic nutrition programs.
- Strengthen professional communication with clients to enhance adherence to nutritional plans.
Training Impact
- Mastering nutritional assessment tools.
- Developing effective therapeutic nutrition plans.
- Enhancing behavioral nutrition counseling skills.
Course Modules
Steps of the clinical nutrition assessment.
Analyzing nutritional data and evaluating the case.
Practical applications for designing therapeutic nutrition plans.
Communication and motivational interviewing skills with clients.
Pre- and Post-Course Support:
Follow-up for answering inquiries before the course and for two weeks after completion.
6- Precision Nutrition (Nutrigenomics) and Genetic Applications
Program Description
An advanced course that integrates genetics and nutrition, enabling specialists to understand how genes influence nutritional responses and to apply the concept of “personalized nutrition.
Target Audience
- Clinical nutrition specialists, researchers, and postgraduate students.
- Duration
- 7 training days — 42 hours.
Training Impact
- The ability to interpret genetic test results.
- Designing personalized nutrition plans based on genetic data.
Course Topics
Introduction to Nutrigenomics.
Gene–nutrient interactions.
Genetic analysis and nutritional interpretation.
Applied case studies on designing personalized nutrition plans.
5- Advanced Nutritional Analysis and Healthy Menu Development
Course Description (Summary)
A practical course that enables trainees to scientifically analyze food components and develop accurate, healthy menus tailored to various medical conditions, in accordance with clinical nutrition standards.
Course Objectives
- Enabling participants to read and interpret nutritional facts and data.
- Training on designing balanced and healthy food menus.
Training Impact
- The ability to prepare accurate therapeutic meals.
- Developing a practical understanding of the relationship between nutrition and metabolism.
Course Topics
Analyzing the nutritional values of dishes.
Designing therapeutic nutrition plans.
The relationship between nutrients and metabolic processes.
Practical applications using nutritional analysis software.
4- Effective Nutritional Counseling Skills
Course Description
A training program designed to enhance communication and nutritional counseling skills using the latest techniques in persuasion and psychological interaction, enabling participants to deliver more impactful nutrition consultations with tangible results.
Course Objectives
- Understanding the psychology of nutrition and client behavior.
- Developing effective communication skills, including active listening, questioning, and trust-building.
- Enhancing the practitioner’s performance in both individual and group counseling sessions.
Training Impact
Enhancing communication effectiveness with clients.
Increasing the impact and quality of nutritional consultations.
Improving clients’ adherence to nutritional plans and dietary guidelines.
Course Topics
- Behavioral psychology in nutrition.
- Steps to conducting a successful nutrition counseling session.
- Non-verbal communication and healthy persuasion techniques.
- Managing uncooperative clients.
- Communication protocols for individual and group sessions.
Section Two: Community Programs and Food Behaviors
This section targets all community groups, including individuals with disabilities and special conditions, based on an approach focused on nutritional awareness and behavioral rehabilitation.
3- My Weight Under Control: Practical Steps for a Lighter Weight and Better Health Without Deprivation
Course Description
An educational training course designed to help individuals manage their weight in a healthy and realistic way by correcting nutritional concepts and learning simple daily steps that support nutritional and emotional balance—without deprivation or pressure.
Course Objectives
- Understanding the factors that contribute to weight gain.
- Learning the fundamentals of balanced nutrition.
- Correcting unhealthy eating habits and behaviors.
- Learning practical steps to improve dietary patterns and physical activity.
- Building a healthy relationship with food.
Training Impact
- Gaining clear awareness of the personal causes of weight gain.
- Acquiring skills to adjust and improve daily eating behavior.
- Developing an initial personalized plan for weight management.
- Building continuous self-motivation toward a balanced, healthy lifestyle.
Course Topics
- Why do we gain weight? (Common concepts and causes).
- The difference between dieting and a healthy nutritional lifestyle.
- How to adjust our daily eating behaviors.
- Components of a healthy meal and portion control.
- The importance of physical activity and movement.
- The psychological aspect of weight management.
- Practical steps to create a personalized weight-management plan.
- Location
- Nutri Balance training center headquarters
or via the digital training platform.
2- My Child Eats Well… Behaves Well: The Link Between Children’s Nutrition and Their Daily Behavior
Course Description
A specialized training program that provides parents and caregivers with scientific and practical tools to understand the link between children’s nutrition and their behavior, as well as methods for building healthy eating habits from the early years of life.
Course Objectives
Educating parents on the foundations of healthy nutrition.
Understanding the impact of food on children’s mood, attention, and behavior.
Gaining skills to manage picky eating and other feeding challenges.
Training Impact
- Strengthening the positive relationship between the child and food.
- Building a home environment that supports healthy eating habits.
- Preventing feeding disorders in later developmental stages.
Course Topics
- Stages of developing eating behavior in children.
- The connection between nutrients and brain functions.
- Managing picky eaters.
- Practical strategies to encourage healthy eating behavior.
1- Change Your Eating, Change Your Life: Your Simple and Effective Guide to Transforming Eating Habits
Course Description (Summary)
A practical training program that helps participants understand the connection between thoughts and eating behaviors. It equips them with realistic and effective strategies to transform unhealthy habits and move toward a balanced, sustainable lifestyle.
Course Objectives
- Understanding how unhealthy eating habits and behaviors are formed.
- Learning practical techniques to modify eating behavior.
Training Impact
- Gaining the ability to manage and control negative eating habits.
- Adopting a more mindful and disciplined lifestyle.
Course Topics
- The science of eating behavior and the fundamentals of habit change.
- Analyzing environmental and emotional triggers related to eating.
- Behavioral modification techniques and cognitive training.
- Strategies for follow-up, self-monitoring, and self-assessment.
6- Healthy Nutrition for Down Syndrome Heart Health – Healthy Weight
Course Description
An educational awareness course focusing on the specific nutritional needs of individuals with Down syndrome, and the role of nutrition in preventing chronic diseases. It also aims to improve quality of life and vitality across different age stages.
Course Objectives
Enabling participants to design a nutritional plan that supports heart health and healthy weight.
Understanding the unique health challenges of individuals with Down syndrome and their relationship to nutrition.
Facilitating the exchange of experiences between families and specialists regarding practical solutions.
Target Audience
Mothers of children
Primary caregivers of children
Specialized educators and teachers
Individuals interested in therapeutic nutrition for children
Course Topics
- Understanding the specific nutritional needs of individuals with Down syndrome and the health factors associated with the condition.
- Essential nutritional requirements for heart health.
- Recommended dietary systems and guidelines.
- Weight-related challenges in Down syndrome.
- Integration between nutrition and comprehensive care.
- The role of families and caregivers.
- Designing a simple daily nutrition plan tailored to motor and sensory abilities.
- Location
- Nutri Balance training center headquarters
or through the online training platform.
5- Smart Nutrition: The Key to Managing Hyperactivity and Attention Deficit
Course Description
In this interactive course, you will gain scientific and practical tools to turn the dining table into a powerful support tool for your child.
We will reveal key nutritional secrets that can help calm hyperactivity and improve concentration.
Course Objectives
- Identifying common nutritional issues among children with hyperactivity and attention deficit disorders.
- Applying nutritional strategies to improve behavioral performance.
Training Impact
- Gaining the skills needed to design specialized nutritional plans for children with hyperactivity disorders.
- Developing a deeper understanding of the relationship between nutrition and nervous system behavior.
- Improving the quality of life for children with hyperactivity and attention deficit disorders.
Course Topics
- The relationship between nutrition and nervous system behavior.
- Identifying foods that increase hyperactivity.
- Nutritional components that help calm the nervous system.
- Smart nutrition strategies: practical recipes and solutions to help regulate activity levels.
- Supportive nutritional supplements: the role of vitamins and minerals in improving concentration.
- Therapeutic kitchen: creative and healthy ideas for enjoyable meals.
- Location
- Nutri Balance training center headquarters
or via the online training platform.
4- Proper Nutrition for Children with Autism: A Journey of Love and Awareness
Course Description
A practical scientific program designed to empower specialists and parents by helping them understand the specific nutritional needs of children with autism, and the role of nutrition in improving cognitive and behavioral functions.
Course Objectives
Identifying common nutritional problems among children with developmental disorders.
Applying nutritional strategies to improve behavioral performance.
Strengthening collaboration between families and specialists in monitoring and supporting the child’s progress.
- Target Audience
Nutritionists
Teachers
Parents
Caregivers
- Duration
- 5 training days — 30 hours
Training Impact
- Acquiring the skills needed to design specialized nutritional plans for autism spectrum disorders.
- Developing a deeper understanding of the relationship between nutrition and nervous system behavior.
- Improving the quality of life for children with special needs
Course Topics
- Nutritional growth characteristics of children with autism and hyperactivity.
- The role of essential fatty acids and trace minerals in behavior.
- Food sensitivities and their impact on the nervous system.
- Designing a supportive nutritional plan to improve behavioral outcomes.
Section Three: Food Service Sector Training Courses
A comprehensive set of training programs specifically designed for the restaurant, food service, and hospitality sector. Aiming to elevate performance and professionalism, Nutri Balance Center offers a wide range of specialized courses covering essential operational areas such as daily operations management, communication skills, and soft skills needed to enhance effective interaction and build strong relationships.
The courses also include specialized programs in customer service to deliver exceptional experiences, marketing to strengthen brand awareness and increase sales, and food safety programs to ensure the organization’s readiness for its specific work environment—whether internal or external.
All programs are designed with full flexibility, based on a precise analysis of the client’s training needs, while taking into account job competencies and institutional requirements. This ensures highly effective and standard-compliant training outcomes.
3- The Most Powerful Time Management Tools for Successful Leadership
Course Description
This course aims to equip leaders with advanced methodologies and tools that enable them to fully take control of their time and enhance their productivity. Among the most important of these are:
Course Objectives
- Understanding the relationship between effective time management and successful strategic leadership.
- Mastering advanced tools for setting priorities and making rapid decisions (such as the Eisenhower Matrix).
- Applying strategic delegation techniques to free up the leader’s time and allow focus on high-value tasks.
- Identifying and addressing major “time drains” that leaders face in the workplace.
- Achieving balance between daily operational goals and long-term leadership responsibilities.
Training Impact
- After completing this course, the participant will be able to:
Use the Eisenhower Matrix to classify tasks and determine what is “important and urgent.”
Apply the Pareto Rule (80/20) to focus effort on the 20% of tasks that generate 80% of results.
Implement a structured delegation process that boosts team efficiency and frees up the leader’s time.
Develop an effective planning system for daily, weekly, and monthly scheduling aligned with strategic goals.
Manage interruptions and unplanned meetings in a way that maintains workflow and productivity (Flow).
- Target Audience
- Senior leaders and executive managers.
- Department managers and team leaders.
- Anyone in a supervisory role who must handle multiple tasks and goals simultaneously.
- Professionals seeking to enhance their productivity and achieve better work–life balance.
Course Topics
- Module 1: Time Management from a Leadership Perspective (Time Leadership)
The concept of leadership time vs. operational time.
The importance of time management in achieving strategic goals and organizational impact.
Analyzing current time usage and identifying “time thieves” for leaders.
- Module 2: Advanced Tools for Prioritization and Decision-Making
The Eisenhower Matrix (Urgent/Important) and its application in leadership scenarios.
Applying the Pareto Principle (80/20) to direct effort toward high-value activities.
Using the ABC Analysis method to categorize tasks based on priority.
- Module 3: Delegation Strategies & Freeing Leaders from Daily Tasks
Effective delegation: when, how, and to whom?
Levels of delegation and ways to build team trust in executing delegated tasks.
Using delegation as a tool for development and empowerment, not just workload reduction.
- Module 4: Enhancing Productivity and Leadership Focus
Techniques to overcome procrastination.
Using the Pomodoro Technique for deep focus sessions (Deep Work).
Smart meeting management: reducing the number of meetings and increasing their efficiency.
Organizing the workspace and using technology to boost productivity.
- Module 5: Strategic Time Planning and Work–Life Balance
Building a comprehensive planning system (daily, weekly, monthly) aligned with major goals.
Allocating Protected Time for strategic and leadership tasks.
Strategies for achieving work–life balance as a core part of successful time management for leaders.
- Duration
- 12 training hours, usually delivered over 2–3 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
2- Professional Team Management
Course Description
This course focuses on equipping you with advanced leadership skills for effectively managing work teams — from building a cohesive, motivated team to strengthening communication and resolving conflicts.
You will learn how to maximize your team’s potential and ensure the successful achievement of shared goals with high efficiency.
Course Objectives
- Developing the advanced leadership skills needed to successfully manage work teams.
- Building high-performing, cohesive teams aligned around shared goals.
- Mastering effective communication tools and skills within the team and across different groups.
- Enhancing the ability to resolve conflicts and manage disagreements using constructive and professional methods.
Training Impact
- Applying team-building models (such as the Tuckman Model) to manage the different stages of team development.
- Designing clear role- and responsibility-mapping plans to ensure both individual and collective accountability.
- Using effective delegation methods and distributing tasks based on team strengths and competencies.
- Managing team meetings efficiently to support decision-making and enable rapid, informed actions.
- Implementing strategies that enhance team cohesion and active listening within the work environment.
- Leading virtual or remote teams effectively while maintaining strong communication and collaboration.
Course Topics
- Module 1: Fundamentals of Effective Leadership and Team Building
Modern leadership theories and situational leadership styles.
Understanding team dynamics and stages of team development.
Strategies for forming teams and selecting the right members.
Defining a shared vision and setting collective team goals.
- Module 2: Communication Skills & Handling Team Challenges
Effective communication as a leadership tool: active listening and constructive feedback.
Managing diversity and cultural/personal differences within the team.
Problem-solving techniques and collaborative decision-making.
- Module 3: Motivation, Empowerment & Accountability
Motivation theories (such as Herzberg and Maslow) and how to apply them in the workplace.
Mechanisms for delegation and empowering team members.
Establishing an effective system for accountability and evaluating both individual and team performance.
Strategies for managing underperformance.
- Module 4: Managing Conflict and Team Disputes
Understanding sources of conflict and common response patterns.
Negotiation and conflict-resolution skills using a Win–Win approach.
Building preventive mechanisms to reduce friction and workplace disputes.
- Module 5: Leading Virtual Teams & Management Agility
Challenges and opportunities in managing remote or hybrid teams.
Tools and techniques for digital communication and effective virtual meetings.
Developing leadership flexibility and the ability to adapt to workplace changes.
- Duration
- 20 training hours, typically delivered over 4 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
1- Effectiveness of Strategic Planning in Addressing Daily Operational Challenges
Course Description
This course enables you to develop strong strategic plans that transform daily operational challenges into opportunities. Through a deep understanding of planning principles and agile execution mechanisms, you will learn how to set a clear vision and translate it into practical, actionable steps to achieve your operational goals with efficiency and effectiveness.
Course Objectives
- This course aims to enable participants to achieve the following:
- Understand the essential relationship between effective strategic planning and daily operational success.
- Acquire the skills needed to analyze operational challenges and transform them into strategic goals.
- Develop and formulate practical, flexible strategic plans that align with the ever-changing operational environment.
- Define and measure key performance indicators (KPIs) to ensure that operations remain aligned with the strategic vision.
- Strengthen strategic thinking skills to support better daily decision-making.
Training Impact
- Training Impact
Building a comprehensive strategic planning framework tailored to the operational unit.
Applying strategic analysis tools (such as SWOT Analysis) to identify strengths, weaknesses, opportunities, and threats in daily operations.
Aligning short-term operational goals with long-term strategic objectives to ensure unified direction.
Designing mechanisms for executing strategic plans that enable rapid response to changing conditions.
Leading a capable team that can implement strategic planning tasks within daily operations.
- Target Audience
- Operations managers and department heads.
- Team leaders and supervisors responsible for daily operational processes.
- Specialists in strategic planning and business development.
- All employees whose responsibilities include making operational decisions that impact overall organizational performance.
Course Topics
- Module 1: Fundamentals of Strategic and Operational Planning
The concept and importance of strategic planning in a fast-paced work environment.
The difference between strategy, tactics, and daily operations.
The M.A.R.T Model for formulating operational goals.
- Module 2: Analyzing the Operational Environment and Identifying Challenges
Using SWOT analysis to diagnose the current state of operations.
Methodologies for identifying performance “gaps” between actual results and desired goals.
Transforming daily challenges (such as delays, waste, and breakdowns) into strategic priorities.
- Module 3: Developing Effective Operational Strategies
Formulating operational vision and mission aligned with the overall strategy.
Designing Strategy Maps to link initiatives with objectives.
Applying scenario-planning techniques to address anticipated challenges.
- Module 4: Strategic Execution and Performance Management
Using the Balanced Scorecard methodology as an engine for execution.
Defining Key Performance Indicators (KPIs) to measure progress in addressing challenges.
Mechanisms for continuous review and feedback to ensure a flexible and adaptive plan.
- Module 5: Organizational Culture and the Leadership Role in Planning
The leader’s role in promoting strategic thinking within the team.
Building a culture of continuous improvement as a strategic tool to overcome future challenges.
- Duration
- 15 training hours delivered over 3 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
6- Secrets of Food Safety From Inside Out
Course Description
Applying food safety standards and operational quality in accordance with local and international specifications, and learning how to avoid regulatory violations while ensuring customer safety.
Course Objectives
This course aims to equip participants with the knowledge and skills required to implement the highest standards of food safety and operational quality, enabling them to achieve the following:
A comprehensive understanding of food safety principles and their application across all stages of the supply and operational chain.
Mastering the application of local and international specifications (such as ISO 22000 and HACCP) within the workplace.
Identifying and controlling all types of food hazards (biological, chemical, and physical) effectively.
Avoiding violations and severe penalties from regulatory authorities.
Ensuring customer safety and maintaining high levels of hygiene to protect the brand’s commercial reputation.
Training Impact
After completing this course, the participant will be able to:
Implement the HACCP hazard analysis and critical control points system efficiently within their facility.
Design and execute advanced Good Manufacturing Practices (GMPs) programs to ensure personal hygiene and facility health.
Manage the storage process and control temperature levels to prevent the growth of harmful microorganisms.
Execute proper pest control procedures and manage waste safely and effectively.
Prepare the facility thoroughly for inspection and audit processes to ensure successful compliance.
Develop a rapid and effective response plan for emergency situations, including product recall cases.
Target Audience
Operations managers in restaurants, food factories, and supply centers.
Quality control and food safety supervisors.
Purchasing managers and supply chain personnel in food establishments.
All workers involved in direct food handling, preparation, and storage.
Anyone seeking to improve food safety practices and ensure compliance with regulatory standards.
Course Topics
- Module 1: Fundamentals of Food Safety and Hazards
Foodborne diseases: causes and prevention.
The three main types of food hazards: biological (bacteria and viruses), chemical, and physical.
The concept of the “danger zone” temperature and how to control it.
Cross-contamination: types and preventive measures.
- Module 2: Applying HACCP and Quality Standards
The seven principles of the HACCP (Hazard Analysis and Critical Control Points) system.
Identifying Critical Control Points (CCPs) in facility operations.
Global standards overview: ISO 22000 and its importance in food safety management.
- Module 3: Operational Food Safety — From Receiving to Serving
Standards for receiving and inspecting food items (temperature, quality, packaging).
Safe storage: separation, organization, temperature and humidity control.
Safe preparation and cooking: correct internal temperatures needed to eliminate pathogens.
Safe cooling, heating, and reheating procedures.
- Module 4: Personal Hygiene and Facility Health
Personal hygiene programs for food handlers (handwashing, clothing, behavior).
Cleaning vs. sanitizing: differences, approved chemicals, and safe storage.
Waste management and pest control as essential components of the food safety program.
- Module 5: Compliance and Legal Requirements
Local and international food safety regulations and legal requirements.
How to avoid violations from regulatory authorities (such as national Food & Drug Agencies).
Internal and external audits: preparing for inspections and maintaining compliance documentation.
Incident management: responding to emergencies and handling product recalls.
- Duration
- 24 training hours, usually delivered over 4 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
5- Operational Plans: Enablers of Profit Growth
Course Description
This course presents smart methods to help you make the most efficient use of your time as a leader by applying advanced tools and strategies for setting priorities, delegating tasks, and overcoming procrastination.
It will enable you to boost your productivity and achieve balance between daily tasks and strategic goals.
Course Objectives
- This course aims to enable participants to achieve the following:
- Understanding the direct relationship between effective operational planning and maximizing organizational profits.
- Acquiring the skills needed to translate strategic goals into clear daily operational actions.
- Identifying and analyzing key cost-reduction opportunities and revenue-generation potentials within current operations.
- Developing Key Performance Indicators (KPIs) that focus on operational efficiency and performance improvement.
- Creating practical operational plans that ensure optimal resource utilization and enhanced productivity.
Training Impact
- After completing this course, the participant will be able to:
- Build an integrated framework for developing annual or quarterly operational plans.
- Apply operational cost-analysis tools to identify inefficiencies and areas of waste.
- Link operational goals directly with financial performance indicators.
- Design operational initiatives aimed at improving customer experience and increasing retention rates, thereby enhancing revenue.
- Measure and evaluate the performance of operational plans and adjust them periodically to achieve targeted profitability.
- Target Audience
- Department managers and heads of units responsible for operational and productivity processes.
- Financial specialists and analysts involved in preparing operational budgets.
- Project managers and planning officers engaged in developing strategic and operational plans.
- Anyone responsible for achieving profitability within the organization.
Course Topics
- Module 1: The Relationship Between Operational and Financial Planning
- The role of the operational plan as a bridge between strategy and budgeting.
- The concept of cost structure and its impact on profitability.
- Performing Break-Even Analysis to determine the minimum required performance level.
- Module 2: Step-by-Step Development of the Operational Plan
- Defining SMART operational goals that support profitability.
- Allocating resources and budgeting for operational initiatives.
- Developing process flow maps to ensure efficiency and speed.
- Module 3: Profit Growth Tools Through Operational Efficiency
- Cost-reduction strategies without compromising quality.
- Continuous improvement methodologies (Lean) to eliminate operational waste.
- Maximizing asset utilization and production capacity.
- Module 4: Performance Management and Profit-Driven Metrics
- Selecting operational KPIs that reflect financial impact.
- Using operational dashboards to monitor performance in real time.
- Mechanisms for periodic review and feedback to ensure profit targets are achieved.
- Module 5: Activating the Operational Plan to Boost Revenue
- Linking operational processes to service quality and customer satisfaction to increase sales.
- Pricing strategies and their role in operational planning.
- Managing operational risks to avoid unexpected losses.
- Duration
- 18 training hours, usually delivered over 3 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
4- The Art of Customer Service in Restaurants
Course Description
Training service teams on behavioral and sales skills to enhance customer satisfaction, increase positive reviews, and boost sales through effective interaction.
Course Objectives
- This course aims to equip restaurant service teams with essential and advanced skills to deliver an exceptional customer experience, enabling them to achieve the following:
- Master behavioral and interactive skills that create a strong and positive first impression on customers.
- Develop suggestive selling and upselling techniques to increase average check value.
- Build strong and lasting relationships with customers to ensure their loyalty and encourage repeat visits.
- Master advanced skills for handling customer complaints professionally and turning negative experiences into positive ones.
- Strengthen communication skills to enhance the restaurant’s positive image across different customer touchpoints.
Training Impact
- After completing this course, the participant will be able to:
Apply the steps of exceptional service consistently—from the moment the customer arrives until they leave.
Use body language and non-verbal communication skills to enhance professionalism and deliver a positive message.
Increase sales of dishes and beverages through effective suggestive and side-item recommendations.
Convert dissatisfied or unhappy customers into loyal advocates for the restaurant.
Understand key drivers of customer satisfaction in the restaurant industry and how to exceed expectations.
Handle busy periods, crowding, and operational pressure effectively without compromising service quality.
- Target Audience
- Restaurant hosts and hostesses.
- Main service teams (waiters & servers).
- Floor supervisors and service leaders.
- Restaurant managers and assistants responsible for training and team development.
- All front-of-house staff working directly with customers.
Course Topics
- By the end of this course, the participant will be able to:
Apply the steps of exceptional service consistently—from the moment the customer is welcomed until they leave.
Use body language and non-verbal communication skills to enhance professionalism and convey a positive message.
Increase sales of dishes and beverages through smart and suitable suggestions.
Convert angry or dissatisfied customers into loyal advocates of the restaurant.
Understand the key drivers of customer satisfaction in the restaurant sector and how to exceed expectations.
Handle busy times, crowding, and operational pressure effectively without compromising service quality.
- Target Audience
- Restaurant hosts and hostesses.
- Main service teams (Waiters & Servers).
- Floor supervisors and service leaders.
- Restaurant managers and assistants responsible for training and developing their teams.
- All front-of-house staff.
9- Soft Skills for Career Advancement in the Food Sector
Course Description:
Effective communication skills – relationship building – negotiation and persuasion abilities – time management and organization – professional appearance and discipline – teamwork.
Course Objectives
This course aims to develop and enhance a set of behavioral and personal soft skills for employees in the food sector, with the goal of improving their performance and expanding their career advancement opportunities. Among its key objectives:
Developing verbal and non-verbal communication skills to ensure positive and effective interaction with colleagues and customers.
Mastering negotiation and persuasion techniques in the workplace to support informed decisions and actions.
Enhancing time management and organizational skills to improve efficiency and productivity.
Strengthening professional appearance and workplace discipline as core elements of professional conduct.
Building teamwork skills to contribute effectively to achieving organizational goals.
Training Impact
After completing this course, the participant will be able to:
Apply effective communication techniques and active listening skills to avoid misunderstandings and operational errors.
Build a strong professional network that supports job performance and future opportunities.
Use win-win negotiation methods when dealing with suppliers and customers.
Apply time management tools and productivity techniques to reduce workplace pressure (such as the Eisenhower Matrix).
Demonstrate a professional appearance and disciplined behavior that reflects the quality of the brand.
Contribute effectively as a key member of work teams and handle different team dynamics.
Target Audience
All frontline staff in restaurants, cafés, and kitchens (such as chefs, waiters, and hosts).
Employees nominated to take on supervisory or leadership roles in the food sector.
Branch managers and supervisors who need to develop soft skills.
Anyone seeking to enhance their professional performance and personal effectiveness in the work environment.
Course Topics
- Module 1: Effective Communication as a Tool for Advancement
Communication types: verbal, non-verbal, and written (reports and emails).
Active listening and empathy: keys to building trust with colleagues and customers.
Communication in difficult situations: how to deliver negative news or provide constructive feedback.
- Module 2: Building Professional Relationships & the Art of Negotiation
Networking: its importance in career development.
Principles of negotiation and persuasion: how to present ideas and requests effectively.
Conflict resolution: using negotiation skills to reach satisfactory solutions within the team.
- Module 3: Time Management and Personal Organization
Setting priorities: applying task matrices and setting daily goals.
Overcoming procrastination: strategies to improve focus and productivity in fast-paced work environments.
Workspace organization: impact of order and structure on efficiency and professionalism.
- Module 4: Professional Appearance, Discipline, and Responsibility
Professional appearance and behavior: dress code, personal hygiene, and their importance in the service sector.
Self-discipline: meeting deadlines and adhering to workplace rules.
Accountability: taking responsibility for outcomes and learning from mistakes.
- Module 5: Teamwork and Effective Collaboration
Team dynamics: understanding the different roles and responsibilities within a team.
Active participation skills: how to contribute in team meetings and support collective decision-making.
Creating a positive work environment: each member’s role in enhancing morale and cooperation.
- Duration
- 15 training hours (usually distributed over 3 days).
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.
8- Smart Marketing for Food Projects
Course Description
Creative marketing for food projects through social media platforms and influencers, achieving distinction in the market, and increasing brand awareness using effective and low-cost methods.
Course Objectives
- This course aims to equip participants with the strategies and creative tools necessary for effective marketing of food projects, achieving the following:
- Developing creative and suitable digital marketing plans for the food and restaurant sector.
- Mastering the use of various social media platforms (such as Instagram and TikTok) to achieve the highest reach and engagement.
- Building strong relationships with influencers and content creators to increase brand awareness through impactful and trusted content.
- Enhancing distinction and competitive advantage by analyzing the market and applying innovative, low-cost marketing methods.
- Measuring ROI (Return on Investment) to evaluate the effectiveness of digital marketing efforts.
Training Impact
After completing this course, the participant will be able to:
Build a brand personality for their food business and define its unique market position.
Create engaging visual content (photos and videos) that increases interaction and attracts audiences effectively.
Apply content marketing strategies to convert followers into loyal customers.
Identify the right influencers for the brand and collaborate with them to enhance visibility and brand trust.
Analyze marketing performance using key metrics to improve campaigns and boost results.
Use low-cost marketing tools, such as contests, interactive content, and word-of-mouth marketing, to reach customers efficiently.
Target Audience
Entrepreneurs and owners of new food-related businesses (restaurants, cafés, bakeries, and more).
Marketing managers and specialists in the Food & Beverage (F&B) sector.
Social media managers responsible for running social media accounts for food businesses.
Anyone seeking to increase brand awareness for food projects and improve their marketing effectiveness.
Course Topics
Module 1: Fundamentals of Building a Digital Brand in the Food Sector
Defining brand identity and the unique value proposition (UVP).
Understanding the digital Customer Journey for diners.
Competitor analysis and strategies for differentiation in the market.
Module 2: Creative Marketing Through Social Media Platforms
Instagram strategies: visual content, stories, and optimizing the profile bio.
TikTok and Reels strategies: creating fast, engaging content (behind-the-scenes).
Building a loyal and engaged community rather than focusing only on direct sales.
Best posting times and formats to maximize organic reach.
Module 3: The Power of Influencers and Managing Partnership Campaigns
Types of influencers: macro, micro, and nano—and their roles in the food sector.
How to select influencers that align with the brand’s values and budget.
Crafting successful partnership agreements and defining expected outcomes.
Measuring ROI (Return on Investment) for influencer campaigns.
Module 4: Low-Cost Marketing and Rapid Growth Strategies
Leveraging User-Generated Content (UGC) as a free and effective marketing tool.
Running smart contests and giveaways to boost brand awareness quickly.
Digital word-of-mouth techniques (e-WOM) and encouraging positive reviews.
Using paid ads intelligently (targeting) to reach the right audience on a limited budget.
Module 5: Performance Measurement and Continuous Improvement
Defining key performance indicators (KPIs) for digital marketing (reach, engagement, conversions).
Reading and analyzing Instagram Insights and TikTok Analytics.
The importance of continuous A/B testing for content and platforms.
Duration
15 training hours, typically spread over 3 days.
Location
Nutri Balance Center headquarters, online training platform, or at the workplace.
7- The Secrets of Menu Engineering
Course Description
Skills for selecting food menus and standout items that achieve profitability and competitive advantage. The course enables restaurants to define their target audience effectively.
This program focuses on equipping leaders with the analytical and marketing skills needed to transform a food menu from a simple price list into a strategic profit tool.
It aims to achieve the following:
Course Objectives
Mastering Menu Engineering skills to identify the most profitable and popular dishes.
Developing and analyzing key performance indicators (KPIs) that drive profitability and competitive advantage.
Identifying underperforming low-profit dishes and transforming them into revenue-generating items.
Using Consumer Psychology in menu design and layout to achieve higher sales.
Enabling managers to set strategic, measurable, and practical targets based on actual menu performance.
Training Impact
- After completing this course, the participant will be able to:
Classify every dish on the menu using the Menu Engineering Matrix into categories (Stars, Plowhorses, Puzzles, Dogs).
Accurately calculate Plate Cost and Contribution Margin for each menu item.
Apply advanced pricing strategies that ensure a balance between customer value, competitiveness, and restaurant profitability.
Design a menu layout based on consumer eye-movement psychology to guide customers toward high-profit dishes.
Develop unified Standard Operating Procedures (SOPs) to dynamically link ingredient costs with menu pricing.
- Target Audience
- Restaurant, café, and food establishment owners.
- Executive managers and operations managers in the Food & Beverage (F&B) sector.
- Chefs and kitchen supervisors responsible for menu development and cost control.
- Social media managers and marketing officers involved in menu pricing and product positioning.
Course Topics
- Module 1: Fundamentals of Menu Engineering and Performance Metrics
The concept of Menu Engineering: tools and purpose.
Key profitability metrics: Food Cost and Contribution Margin (CM).
How to calculate dish popularity and dish profitability as the two main axes.
- Module 2: Menu Engineering Matrix and the Four Strategic Categories
Understanding the Menu Matrix: profitability vs. popularity.
Stars Strategies: maintaining and maximizing profitability.
Puzzles Strategies: how to increase the popularity of a profitable dish.
Plow Horses Strategies: how to increase the profitability of a popular dish.
Dogs Strategies (Kasavana & Smith): when to eliminate or adjust low-performing items.
- Module 3: Advanced Pricing and Achieving Competitive Advantage
Pricing methods based on cost, market conditions, and customer value.
Using Anchoring techniques in pricing to influence customer choices.
Setting ambitious profitability and cash flow targets through the menu.
- Module 4: Menu Psychology & Visual Menu Design
Menu layout: focus zones and the “golden spots” on a page.
The role of images, colors, and text boxes in attracting attention.
Attractive descriptions: crafting dish descriptions that encourage sales and increase revenue.
The no-currency symbol technique to encourage higher spending.
- Module 5: Implementation and Continuous Menu Review
Periodic review of menu engineering (quarterly or semi-annual).
Linking menu sales with inventory and purchasing plans.
Using POS (Point of Sale) reports to analyze menu performance.
- Duration
- 16 training hours usually delivered over 3 days.
- Location
- Nutri Balance Center headquarters, online training platform, or at the workplace.