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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Our expert tutors will teach you how to provide excellent professional service across a broad range of food and beverage operations including luxury and upmarket venues and events.
The aim of this full-time programme is to give students the knowledge and skills they need to practice advanced food and beverage service across the wider hospitality sector.
People spend millions every year at cafés, restaurants, bars and other hospitality businesses.This demand leads to job opportunities for skilled hospitality workers.
This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.
To establish standards of professional practice for basic service in hospitality food and beverage establishments. Right from the start, you’ll be learning about the logistics of great service both to the customers at your tables, and to the team of chef’s you’re supporting.
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