Grow your understanding of the operational and managerial requirements of managing commercial hotel food and beverage departments.
Grow your understanding of the operational and managerial requirements of managing commercial hotel food and beverage departments.
You must satisfy the following requirement(s):
a minimum of 60 credit point(s) from the course(s) specified below
a minimum of 60 credit point(s) from the course(s) specified below
a minimum of 60 credit point(s) from the course(s) specified below
any level 100 course
any level 200 course
any level 300 course
restriction Hotel and Institutional Management Analysis, MGMT-313
What you will learn
After successfully completing this course you will be able to:
Explain and understand the inter-relationship between the operational areas of a hotel and the management of the Food and Beverage department
Analyse the Food and Beverage department structure and guest services areas to ensure maximum productivity
Undertake qualitative and quantitative analysis and reporting related to menu pricing and re-engineering
Analyse the efficiency and effectiveness of fo
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