Hospitality Management Studies - Food and Beverage Services - Revised

Free Course

Learn about the essential principles of hospitality management, the nature of hospitality, and concepts and skills required in the hospitality sector.

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Duration
2-3 Hours
Assessment
Yes
Certification
Yes
Responsive
Yes
Publisher
Connexions

Hospitality Management Studies - Food and Beverage Services - Revised

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Description

Outcome

Certification

View course modules

Description

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.

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Learning Outcomes

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.

Certification

All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire official Certification, which is a great way to share your achievement with the world. Your Alison Certification is:

Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning

Alison offers 3 types of Certification for completed Certificate courses:

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All Certification is available to purchase through the Alison Shop. For more information on purchasing Alison Certification, please visit our faqs. If you decide not to purchase your Alison Certification, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Certification pricing, please visit our Pricing Page.