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This course examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.

Management of Food and Beverage Operations

    • The difference between commercial and non-commercial food service operations.
    • Levels of management and the various positions in a food and beverage operation.
    • Organisational structures of food and beverage operations.
    • Steps involved in the management process.
    • Understanding marketing in terms of providing excellent guest service,
    • Feasibility studies, marketing research, and marketing plans.
    • Nutrition and special dietary concerns.
    • Menu pricing styles, menu schedules, menu types, and the menu planning process.
    • Then menu as a marketing tool.
    • Creating and using standard recipes.
    • Standard food and beverage costs, and subjective and objective pricing methods.
    • Purchasing, receiving, storing, and issuing and the role of technology in these processes.
    • Functions and basic principles of food production.
    • Types of service.
    • Environmental and sustainability concerns.
    • Prevention of accidents and foodborne illnesses in food service operations.
    • Facility design and equipment selection.
    • Financial statements, ratios and software used by food service managers.
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