This course examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.
Management of Food and Beverage Operations
P6,500.00Price
- The difference between commercial and non-commercial food service operations.
- Levels of management and the various positions in a food and beverage operation.
- Organisational structures of food and beverage operations.
- Steps involved in the management process.
- Understanding marketing in terms of providing excellent guest service,
- Feasibility studies, marketing research, and marketing plans.
- Nutrition and special dietary concerns.
- Menu pricing styles, menu schedules, menu types, and the menu planning process.
- Then menu as a marketing tool.
- Creating and using standard recipes.
- Standard food and beverage costs, and subjective and objective pricing methods.
- Purchasing, receiving, storing, and issuing and the role of technology in these processes.
- Functions and basic principles of food production.
- Types of service.
- Environmental and sustainability concerns.
- Prevention of accidents and foodborne illnesses in food service operations.
- Facility design and equipment selection.
- Financial statements, ratios and software used by food service managers.