Principles of Food and Beverage Operations

Level: Initial - Duration: 18 Hrs.

Target Population:

• Waiters
• Food Services Staff

Prerequisites: One Year Experience

Evaluation Means: Written  Exercise

Course Objectives

To Provide a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Several important functions of hospitality accounting along with their inherent challenges and various procedures required to perform them successfully. This course includes developing and implementing menu management, production and service, and design and finance practices.

Course Contents

Module (1): Introduction to Food & Beverage Business

• The objectives of Food & beverage Business
• History of Serving
• Challenges of Hospitality Industry
• Classification of food & beverage outlets
• Types of foodservice business
• Commercial Food Service
  • Quick Service Restaurant
  • Fast food restaurant
  • Cafeterias and Buffets
  • Carryout and Full-Service
  • Fine and Casual Dining
  • Family Restaurant
• Catering and institutional service
• Consumer Business
  • Recreation and Retail
  • Transportation
• Typical Organizational Chart
• The Serving Profession

Module (2): Functions in Food Service

• Menu Planning
• Production
• Service
• Purchasing & Receiving
• Food Safety & Sanitation
• Management
• Human Resources
• Accounting
• Security
• Safety & Emergency Procedures
• Customer Feedback

Module (3): Food Service Styles

• French
• Russian
• American
• Buffet Service
• English (Family Style)

Module (4): Sequence of Service

• Rules for Table Service
• Optional Service Rules
• Service Sequence

Module (5): Food Service Preparation

• Taking Reservations
• Station Mise-en-Place
• laying atable cover
• Menu (from restaurant atmosphere)
• Importance of the Menu
• Listing Prices
• Menu Sequence
• Menu Design
• Plate service skills and techniques
  • Plate service procedure
  • Two-plate carrying technique
  • Three-plate carrying technique
  • Silver Service
• Silver service procedure
• Use of spoon and fork

Module (6): Labor and Cost Control

• Concepts and Definitions
• Profitability Model
• Costs
  • Control Cost
  • Cost Percent
• Simplified Profit and Loss
• Profit and Loss Statement
• Simplified Profit and Loss Statement

Exam