Featured Course: Food and Beverage Management

 Course Curriculum: Food and Beverage Management by Global Education Media


Course Curriculum: Food and Beverage Management

Course Duration: 12 Weeks
Course Level: Beginner to Intermediate
Mode: Online/In-Person


Week 1: Introduction to Food and Beverage Management

  • Overview of the food and beverage industry
  • Key roles and responsibilities of a food and beverage manager
  • Trends and challenges in the industry
  • Career opportunities

Week 2: Food and Beverage Operations

  • Types of food service operations (restaurants, cafes, catering, etc.)
  • Front-of-house vs. back-of-house operations
  • Workflow and service procedures
  • Standard operating procedures (SOPs)

Week 3: Menu Planning and Development

  • Principles of menu planning
  • Types of menus (à la carte, buffet, prix fixe, etc.)
  • Pricing strategies and food cost control
  • Menu engineering and profitability

Week 4: Food Safety and Sanitation

  • HACCP (Hazard Analysis and Critical Control Points) principles
  • Food handling and storage guidelines
  • Kitchen and equipment sanitation
  • Compliance with health and safety regulations

Week 5: Purchasing and Inventory Management

  • Procurement process and supplier selection
  • Inventory control techniques (FIFO, LIFO, par stock levels)
  • Cost control and waste management
  • Technology in inventory management

Week 6: Beverage Management

  • Types of beverages (alcoholic and non-alcoholic)
  • Beverage menu planning and pricing
  • Bar operations and mixology basics
  • Responsible alcohol service and legal considerations

Week 7: Customer Service and Guest Experience

  • Principles of excellent customer service
  • Handling customer complaints and feedback
  • Enhancing the dining experience
  • Staff training and service etiquette

Week 8: Financial Management in Food and Beverage

  • Understanding food and labor costs
  • Budgeting and forecasting
  • Profit margins and revenue management
  • Key performance indicators (KPIs)

Week 9: Marketing and Sales Strategies

  • Branding and positioning of food and beverage businesses
  • Digital marketing and social media strategies
  • Promotions, loyalty programs, and partnerships
  • Online reviews and reputation management

Week 10: Restaurant Layout and Design

  • Principles of restaurant layout and flow
  • Importance of ambiance and interior design
  • Seating arrangements and space optimization
  • Accessibility and compliance considerations

Week 11: Human Resource Management in Food and Beverage

  • Hiring, training, and retaining staff
  • Employee motivation and performance management
  • Labor laws and ethical considerations
  • Leadership and team building in hospitality

Week 12: Trends, Innovations, and Sustainability in F&B

  • Sustainable sourcing and waste reduction
  • Technology in food service (POS, AI, automation)
  • Emerging trends in the food and beverage industry
  • Final project presentation and course recap

Final Assessment:

  • Case study analysis or business plan presentation
  • Practical evaluation (for hands-on programs)
  • Certification upon successful completion

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