Principles of Food and Beverage Operations

Level: Initial - Duration: 18 Hrs.

Target Population:

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

Module (2): Functions in Food Service

Module (3): Food Service Styles

Module (4): Sequence of Service

Module (5): Food Service Preparation

Module (6): Labor and Cost Control


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