The Antigua and Barbuda Hotels and Tourism Association (ABHTA) has successfully completed the second edition of its Kitchen Management Essentials: People, Systems & Service training programme, designed to strengthen culinary leadership and operational standards across the local hospitality industry.
According to Antigua News Room, the two-day programme took place on June 17–18 at the Muriel O'Mard Campus, drawing participants from various sectors of the hospitality industry to sharpen their management, operational, and leadership capabilities.
Chef Olvanah Richardson, Executive Sous Chef at Blue Waters Hotel, facilitated the training. The curriculum covered a broad range of practical topics, including leadership development, food safety protocols, inventory control, food costing, waste reduction, and service execution.
Upon completing the programme, participants received certificates recognising their achievement and commitment to professional growth.
The ABHTA stated that the initiative is part of its sustained effort to develop a more capable and competitive hospitality workforce through hands-on, practical training opportunities.
Looking ahead, the association has announced its next offering — the Supervisory Management Development Course — scheduled to run from September 10 to October 15, 2026. Those interested in enrolling are encouraged to contact the ABHTA directly for further details.
