Certificate in Food & Beverage Management هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

This course not only allows students to understand what the F&B business is all about but also provides them with a practical insight into the operations of F&B businesses.

Target Audience

• Restaurant Owners, Middle Management Staff of Restaurants, including Captains, Supervisors, Managers, etc.
• This course also provide a great start if you are interested in starting a career or new business in the F&B industry.
• No prior knowledge of the industry is required.

Course Content

• Module I The Food Service Industry and Management
• Food Service Origins
• Commercial and Noncommercial Food Service Operations
• Types of Food Service Facilities
• The Responsibilities of a Manager
• Module II Organization of F&B Operations
• The People
• Organization Charts
• Career Paths
• Module III Marketing in F&B Operations
• The Focus - Guests
• Feasibility Studies
• Marketing Research
• Marketing Plan
• Module IV Menu
• Pricing Styles
• Menu Schedule
• Menu Planning
• Types of Menus
• Menu Design
• Module V Standard Product Costs and Pricing Strategies
• Standard Recipes
• Standard Food Costs for Menu Items
• Determining Standard Food Cost and Beverage Costs
• Pricing Menu Items
• Module VI Preparing for Production
• Purchasing
• Receiving
• Storing
• Issuing
• Module VII F&B Services
• Types of Service
• Your Guest – the focus point
• Pre-Opening Concerns and Activities
• Providing Excellent Guest Service
• Using of Computer in Service Process
• Module VIII Sanitation and Safety
• Sanitation
• Safety
• Management’s Role in Sanitation and Safety Programs

Assessment and Certificate

• Participants who fulfill at least 75% of attendance for the whole course and pass the end-of course assessment will be awarded Certificate of Proficiency.