This course not only allows students to understand what the F&B business is all about but also provides them with a practical insight into the operations of F&B businesses.
Module I The Food Service Industry and Management
· Food Service Origins
· Commercial and Noncommercial Food Service Operations
· Types of Food Service Facilities
· The Responsibilities of a Manager
Module II Organization of F&B Operations
· The People
· Organization Charts
· Career Paths
Module III Marketing in F&B Operations
· The Focus - Guests
· Feasibility Studies
· Marketing Research
· Marketing Plan
Module IV Menu
· Pricing Styles
· Menu Schedule
· Menu Planning
· Types of Menus
· Menu Design
Module V Standard Product Costs and Pricing Strategies
· Standard Recipes
· Standard Food Costs for Menu Items
· Determining Standard Food Cost and Beverage Costs
· Pricing Menu Items
Module VI Preparing for Production
· Purchasing
· Receiving
· Storing
· Issuing
Module VII F&B Services
· Types of Service
· Your Guest – the focus point
· Pre-Opening Concerns and Activities
· Providing Excellent Guest Service
· Using of Computer in Service Process
Module VIII Sanitation and Safety
· Sanitation
· Safety
· Management’s Role in Sanitation and Safety Programs
