Food & Beverage Management

Main topics of study:

Introduction to Food & Beverage Management:

  • Standard Industrial Classification
  • Sectors of Food & Beverage Outlets
  • Cost & Marketing Orientation
  • The Food & Beverage Function
  • The Food & Beverage Function in Context
  • Food & Beverage Management
  • Responsibilities of Food & Beverage Management
  • Constraints to Food & Beverage Management

Food & Beverage Outlets:

  • Commercial Sector
  • Subsidised or Welfare Sector

The Meal Experience:

  • Food & Drink
  • Variety in Menu Choice
  • Level of Service
  • Price & Value for Money
  • Interior Design
  • Atmosphere & Mood
  • Expectation & Identification
  • Location & Accessibility
  • Food & Beverage Service Employees
  • Trends in Eating Out

Food Menus & Beverage Lists:

  • Basic Menu Criteria
  • Types of Food Menu
  • The Contents of Food Menus
  • Beverage Menus/Lists
  • Menu Merchandising

An Overall View of Food & Beverage Control:

  • The Objectives of Food & Beverage Control
  • Special Problems of Food & Beverage Control
  • The Fundamentals of Control
  • The Reality of Control

Financial Aspects:

  • Types of Budget
  • Basic Stages in the Preparation of Budgets
  • Welfare Operations
  • Costs, Profits & Sales
  • Break Even Analysis
  • Pricing Considerations
  • Menu Pricing

Purchasing:

  • The Main Duties of the Purchasing Manager
  • The Purchasing Procedure
  • The Selection of a Supplier
  • Aids to Purchasing
  • The Purchasing of Foods
  • Purchasing Specifications for Food
  • The Purchasing of Beverages
  • Purchase Specifications for Beverages

Receiving, Sorting & Issuing:

  • Receiving of Food
  • Sorting & Issuing of Food
  • Stocktaking of Food
  • Receiving of Beverages
  • Sorting & Issuing of Beverages
  • Stocktaking of Beverages

Food & Beverage Production:

  • Planning of Food Service Facilities
  • Food & Beverage Production Methods

Food & Beverage Service Methods:

  • Food Service Methods
  • Classification of Food Service Methods
  • A Development of the Classification of Catering Operations
  • Beverage Service Methods
  • Classification

Food & Beverage Production Control:

  • Food Production Control
  • Beverage Production Control

Food Controlling:

  • The Essentials of a Control System
  • Calculation of Food Cost
  • Methods of Food Control
  • Food Control Checklist

Beverage Control:

  • Calculation of Beverage Cost
  • Methods of Beverage Control
  • Control Checklist

Revenue Control – Control Systems – Operating Ratios:

  • Manual Systems
  • Machine Systems
  • Operating Yardsticks Used in Controlling

Food & Beverage Management in Fast Food & Popular Catering:

  • Basic Policies – Financial, Marketing & Catering
  • Control & Performance Measurement

Food & Beverage Management in Hotels & Quality Restaurants:

  • Basic Policies – Financial, Marketing & Catering
  • Control & Performance Measurement

Food & Beverage Management in Function Catering:

  • Basic Policies – Financial, Marketing & Catering
  • Control & Performance Measurement