The management of food and beverage operations involves using limited resources such as personnel, money, food and beverage products, time, etc., to attain the goals established for the operation. The basic principles of food and beverage management apply to any type of commercial (for profit) or institutional (not for profit) food service operation. A large percentage of income generated by lodging facilities is from their food and beverage operations. In the past, many hotels offered food and beverage services as a "convenience" to the guest; they did not view this department as a profit centre. Today, hoteliers realize the significant amount of profits which can be generated from the effective management of the food and beverage operation. It is important then, that practising managers in the hospitality industry have a good grasp of basic principles of food and beverage management.
CONTENT
- The Food Service Industry
- Organisation of Food and Beverage Operations
- Fundamentals of Management
- Food and Beverage Marketing
- Menu Management
- Nutrition for Food Service Operations
- The Menu
- Standard Product Costs and Pricing Strategies
- Production and Service
- Perparing for Production
- Production
- Food and Beverage Service
- Sanitation and Safety
- Design and Finances
- Facility Design, Layout and Equipment
- Financial Management
KEY INFO
Entry:
- High School Leaving Certificate
- Upper intermediate level of English (if English isn't your first language)
Qualification:
AH&LA Management of Food and Beverage Operations Certificate
Duration:
11 weeks
Assessment:
Exam based
Course commencement:
PROGRESSION
Employment
