Hospitality Management Studies - Food and Beverage Services - Revised
Learn about the essential principles of hospitality management, the nature of hospitality, and concepts and skills required in the hospitality sector.
The course Hospitality Management Studies – Food and Beverage Services introduces you to the functions, operations and organisation of the food and beverage department. You will also learn about food service principles, menu design and objectives, and restaurant layout and design considerations.
The course begins by introducing you to the food and beverage operations within a hotel. The course teaches about the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will learn about best practices in restaurant operations, and the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department.
Next, the course teaches you about restaurant design and layout. You will learn about the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type. The course teaches you the skills and knowledge needed to be able to manage a restaurant effectively, and how to motivate and monitor restaurant 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.
After completing 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.
- Define restaurant ambiance.
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