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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