Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. The course also provides information on service principles, menu design and objectives, and restaurant layout and design considerations.
The course begins by introducing the food and beverage operations within a hotel. You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will also learn how to implement best practices to restaurant staffing and procedures.
Next, you will learn about the classification of food and beverage services, based on market segments and customer types, such as the leisure, student and industrial markets. You will also gain an understanding of the different types of menu, the objectives of menus and the comparison among different menu types. Finally, you will learn about the basic food and beverage services such as table setting, with a focus on the procedures and items required. You will learn about menu planning, menu design and the considerations involved in the process.
You will also learn about restaurant design and layout as well as the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type. You will learn what skills and knowledge are needed to be able to manage a restaurant effectively with proper use of resources. You will know how to implement best practices in motivating, and monitoring team members.
This course will be of great interest to professionals working in the hospitality industry who would like to learn more about food and beverage services. It will also be of great interest to learners planning a career in the hospitality industry and who would like to demonstrate knowledge of food and beverage within the context of the hospitality/restaurant sector.
Having completed this course you will be able to: - Define the food and beverage departments of a hotel; - 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; - and define restaurant ambiance.
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Learner testimonial for this course
This Course has been revised!
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