Certificate in Food & Beverage Management

Course details

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. 

Participants who met the minimum attendance but do not pass the assessment will be awarded a Certificate of Attendance.