Hotel guests expect the quality of the customer-experience to extend to every department. Comfortable rooms, a capable workforce, clean interiors and of course – outstanding food and beverage provision. Fail to meet guest expectations at breakfast, lunch, dinner or in the bar and the rest is inconsequential. One slip-up is all it takes to leave a lasting negative impression and damage the hotel’s reputation. For this reason, food and beverage provision must never be an afterthought. The same also applies to F&B management, which must be every bit as capable and committed as necessary to deliver flawlessly and consistently.
Explore food and beverage operations management in detail with this insightful tutorial. Study a range of key topics including the most important F&B operations, food service operation systems, restaurant design, menu planning, pricing and purchasing, cost control, beverage provision and more. Learn how to both supervise and optimise hotel F&B operations in complete confidence.
- Analyze the Food and Beverage Operations
- Identify the Assessment of Market and Consumer Needs
- Explain the Importance of Computer Applications in Food Beverage Services
- Food and Beverage Operations
- Food Service Operation System
- Designing the Restaurant
- Menu Planning
- Types of Menu
- Managing Food Service Operations
- Purchasing and Pricing
- Beverage Control
- Cost Control
Who is this course for?
- Confident, self motivated and passionate individuals
- Hospitality workers seeking for CPD
- Hospitality staff looking to expand knowledge and skills
- Candidates looking to enhance their CVs
- Anyone interested to expand their knowledge
No prior knowledge is required to take this unit.
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