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

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!