Food & Beverage Management

Overview: This course offers a deep dive into the world of food & beverage operations, equipping students with the knowledge and skills needed to excel in this dynamic sector. From menu planning and beverage management to service techniques and safety practices, this course covers all the essential aspects of F&B management.

Module 1: Introduction to F&B Management

Gain a solid understanding of the F&B industry, its organizational structure, and the various types of F&B services offered. Explore the historical evolution of F&B and the current trends shaping the industry.

• 1.1 Overview of the F&B Industry
• 1.2 Organizational Structure in F&B Operations
• 1.3 Types of F&B Services

Module 2: Menu Planning and Design

Learn the art of creating menus that are both appealing and profitable. Explore factors influencing menu design, nutritional considerations, menu costing, and the use of KOT and BOT for efficient order processing.

• 2.1 Principles of Menu Planning and Design
• 2.2 Nutrition and Dietary Considerations
• 2.3 Menu Costing and Pricing Strategies
• 2.4 Basic Food Cost Calculation
• 2.5 Basic KOT (Kitchen Order Ticket) and BOT (Bar Order Ticket) Restaurant Billing

Module 3: Beverage Management

Discover the world of beverages, including alcoholic and non-alcoholic options. Explore the distillation and fermentation processes, types of bars and bar operations, oenology, wine production methods, and the art of food and wine pairing.

• 3.1 Types of Beverages
• 3.2 Distillation & Fermentation Process
• 3.3 Types of Bars and Bar Operations
• 3.4 Oenology – Classification of Wine
• 3.5 Manufacturing Process of Wine
• 3.6 Food and Wine Pairing
• 3.7 Wines of the World

Module 4: F&B Service Techniques

Master the skills required to provide exceptional F&B service, including table setting, service styles, sequence of service, handling special events, and building strong customer relationships.

• 4.1 Table Setting and Service Styles
• 4.2 Sequence of Service in Restaurants
• 4.3 Special Event and State Banquet Service
• 4.4 Customer Service and Guest Relations

Module 5: Hygiene and Safety in F&B Operations

Ensure compliance with food safety and hygiene standards to protect the health of customers and employees. Learn about restaurant safety practices, accident prevention, sanitation standards, and emergency procedures.

• 5.1 Food Safety and Hygiene Practices
• 5.2 Restaurant Safety and Accident Prevention
• 5.3 Sanitation Standards and Regulatory Compliance
• 5.4 Emergency Procedures in F&B Operations