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Hospitality Management Studies - Food and Beverage Services - Revised

Learn more about the functions and operations of the food and beverage department in the hospitality industry.

Tourism and Hospitality
Free Course
This free online Hospitality Management Studies course focuses on Food and Beverage Services. You will be introduced to the functions, operations, and organisation of the food and beverage department in the hospitality industry. This course also provides information on service principles, menu design and objectives, and restaurant layout and design considerations. You will also look into the organisation and key duties of restaurant staff.
  • Duration

    1.5-3 Hours
  • Assessment

  • Certification

  • Responsive

  • Publisher

  • Accreditation






View course modules


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 then 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 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 customers' 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 ambience. To improve your understanding of the nuances of food in the hospitality industry, take this free online course today!

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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.


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