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How to make Management Committee meetings effective

Management Committee for cooking


It has been demonstrated that 80% of the work carried out by Management Committees is devoted to handling information: only 15% of the time is used for productive discussions and a mere 5% for taking decisions.

This training consists of a practical exercise: groups produce a menu, including how the dishes should be presented, buying the necessary ingredients in the shops, handling a limited budget and, of course, preparing the food.

Who it's aimed at

Management Committees that need to upgrade their contribution to the company.

Temporary Project Teams with clear goals in terms of scope, time, cost and quality. 

Training goal and content

Understanding the balance between informing, discussing, deciding and reporting. Understanding the personal barriers that prevent committee meetings from performing efficiently.

    • Management Committee versus Management Team
    • Preparing a Collaboration Grid/intensity of relations
    • Diagnosing the group's relational pathologies
    • The three key questions: What do we do well? What should we do that we're not doing? What should we stop doing?
    • The Management Committee's mission
    • Activities of the committee per se and management reporting activities.
    • The Management Committee's principles
    • The General Manager's role
    • The Secretary's role
    • The role of the Management Committee members
    • Activities prior to Management Committee meetings
    • Agendas and presentations
    • Effective meetings
    • Agreements
    • Activities after Management Committee meetings
    • The minutes
    • The follow-up: who, how, when
    • Producing the Management Committee's Manual of Good Practices

The activity

Depending on the size of the Management Committee, two or three teams are created whose mission is to prepare a "star menu" made up of a main dish (normally a first course) and a dessert, accompanied by a wine chosen to pair perfectly with the food. 

At the beginning groups receive a number of tips on what they should create and a list of ingredients they must acquire and use (together with other, freely chosen ingredients), and each team is given a purse with €30 to spend, obtaining a receipt for all purchases made. Afterwards the groups have one hour to acquire everything they need at the shops in the centre of Sant Sadurní d’Anoia and another hour to make the dishes.

Once the dishes have been prepared by the different teams, they are presented to a jury made up of a chef and oenologist who rate the various creations as well as the wine pairing proposed.

Finally each team writes up minutes describing the process and the lessons learned, and the morning activity concludes with an informal lunch to taste the dishes prepared by the groups.

In the afternoon the Management Committee holds a real meeting in the classroom, covering one or two areas related to the company's business and observed by two consultants who diagnose the dynamics and limitations of the team.

The second day begins with a debriefing given by the consultants on the dynamics of the meeting, as well as working on the lessons learned, aspirations and commitments.

Finally a Manual of Good Practices is produced to be used by the Management Committee as a template/guide in the future.


The training sessions and cooking are carried out at the Cava Welcome Centre located in the historical centre of Sant Sadurní d’Anoia. The accommodation is 4.5 km away at Ca l’Olivera, a rural farmhouse surrounded by vines.


2 days


2 coaches


Spanish, Catalan, English.


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