Food and Beverage Management Virtual Course

Our Food and Beverage management course will help you get where you want to be. Among other things, owning a successful catering or party planning business requires an understanding of food, beverages, and the service of each.

Financial Aspects

• Types of budget
• Basic stages in the preparation of budgets
• Welfare operations
• Costs, profits and 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 and Issuing

• Receiving of food
• Sorting and issuing of food
• Stocktaking of food
• Receiving of beverages
• Sorting and issuing of beverages
• Stocktaking of beverages

Food and Beverage Production

• Planning of food service facilities
• Food and beverage production methods

Food and Beverage Service Methods

• Food service methods
• Classification of food service methods
• A development of the classification of catering operations
• Beverage service methods
• Classification

Food and 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 and Beverage Management in Fast Food and Popular Catering

• Basic policies – financial, marketing and catering
• Control and performance measurement

Food and Beverage Management in Hotels and Quality Restaurants

• Basic policies – financial, marketing and catering
• Control and performance measurement
• Food and Beverage Management in Function Catering
• Basic policies – financial, marketing and catering
• Control and performance measurement

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.

DATE:

1ST BATCH: 16th – 18th May, 2022                       

2ND BATCH: 5th – 7th Sept, 2022

3RD BATCH: 5th – 7th Dec, 2022