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    A State of the Art Trainning Solutions.
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    Internationally recognized health and safety qualifications.
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    Covering a wide range of disciplines and industries.


Tourism & Hotel Management

Hospitality Management Studies - Food and Beverage Services

Introduction

The course begins by introducing the food and beverage operations within a hotel. You will learn about the different functions of the food and beverage department including its relationship to other hotel departments such as room service and the stewarding department. This course will also discuss key restaurant positions and the specific duties of a food and restaurant manager. You will also learn how to implement the best practices and procedures in restaurant staffing.

You will the study the classification of the different modes of food and beverage operation and the characteristics of services based on market segments. This course will also discuss different customer types such as the leisure, education, and the industrial market. You will also gain an understanding of the different types of menu, the objectives of menus, and the comparison of different menu types. In addition, you will study the five food groups and the requirements for a balanced diet.

In the food and beverage industry, the menu is the plan used to achieve the organization’s profit objectives and to satisfy customer’s desires. With this course, you will learn the main factors that influence the menu planning process, the different approaches to menu pricing, the process of menu design, and even the steps involved in a table setting. You will also learn the considerations involved in restaurant layout, design and ambiance.


Objectives

By the end of the course you should be able to:

  • Describe the different functions of the food and beverage departments
  • Explain the duties of key positions in the restaurant and kitchen
  • Explain the characteristics of the different types of menu
  • Explain and understand the different approaches to menu pricing
  • Describe the process of menu design
  • Explain and understand the steps involved in table setting
  • List the common types of tableware found in most restaurants
  • Explain the considerations involved in restaurant layout and design
  • Define restaurant ambiance

Tourism & Hotel Management Outline

The course covers the following topics:

Module 1: Introduction to the Food and Beverage Sector

  • Introduction to the Food and Beverage Sector
  • Restaurant Organization and Duties of Key Points

Module 2: Food and Beverage Services

  • Classification of Food and Beverage Services
  • Food and Beverage Service Principles

Module 3: Restaurant Operations Planning

  • Menu Planning and Design
  • Knowledge of Food and Beverage Services

Module 4: Hospitality Management Studies – Food and Beverage Service Assessment


  
  

Ref Location From To Cost
THM03 Kuwait 8-11-2020 12-11-2020