Managing Food and Beverage Operations

Course details

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.

Objectives
Analyze the Food and Beverage Operations
Identify the Assessment of Market and Consumer Needs
Explain the Importance of Computer Applications in Food Beverage Services
Programme Content
Topics:
Food and Beverage Operations
Food Service Operation System
Designing the Restaurant
Menu Planning
Types of Menu
Managing Food Service Operations
Beverages
Purchasing and Pricing
Beverage Control
Cost Control Updated on 24 October, 2017