Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll 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 maximizing service, productivity, and technology.
Management of Food and Beverage Operations
This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll 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 maximizing service, productivity, and technology.
What is Included?
- Study plans with flexibility of time and space.
- Globally recognized and verifiable Certificates and qualifications.
- Premium subscription to GPDP Learning Resources worth US$250.
- Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
- Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
- Lifetime membership of COTHM Community of Hospitality Students & Professionals.
- Lifetime access to Online Events Portal to attend webinars and talks by industry experts
- Career Pathway & Education pathway counseling
Criteria
Am I eligible for this progamme?
This course is most suited to individuals who are at least 16 years old, have a high school education.
English Proficiency
Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.
About this Course
Education Path
After successful completion of this professional qualification any of below certification path:
- Continues to gain more Hospitality Certifications
- Continue with Hospitality Specializations
- Continue with Hospitality Fundamentals Program
- Continue with Hospitality Management Diploma
Career Path
Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.
- Food and Beverage Management
- Rooms Division Management
- Marketing Management
- Destination Management
- Human Resources
- Resort Management
- Club Management
- Travel and Tourism Management
This certification can help you grow faster in your existing career as well can open new career opportunity in the following industry sectors:
- Hotels
- Motels
- Restaurants
- Fast Food Chains
- Café
- Catering Companies
- Event Management Companies
- Travel & Tour Operators
- Airlines
- Clubs
- Cruise Ships
Assessment
Proctor Required: Yes
Number of Examinations: 1
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%
- A moc exam is provided before the candidate appears in the final examination
- A one week notice is required to schedule the final examination
- All examination are held invigilated by COTHM administration
Awarding Body
Upon successful completion, the candidate will be awarded with:
- Certification by American Hotel & Lodging Educational Institute.
Syllabus
Chapter 1: The Food Service Industry
1. Food Service: A Diverse Industry
a. Commercial Operations
b. Noncommercial Operations
2. Food Service Origins
a. Hotel Restaurants
b. Freestanding Restaurants
c. Food Service in Noncommercial Facilities
3. Organization of Commercial Operations
a. Independents
b. Chain Restaurants
c. Franchises
4. Noncommercial Operations and Contract Management Companies
5. The Future of the Food Service Industry
Chapter 2: Organization of Food and Beverage Operations
1. People in Food Service
a. Management Staff
b. Production Personnel
c. Service Personnel
2. Sample Organization Charts
3. Career Paths in Food Service
a. Your Future in the Industry
Chapter 3: Fundamentals of Management
1. What Is Management?
a. The Management Process
b. Integrating the Management Process
2. Managerial Responsibilities and Relationships
a. Primary Groups
b. Secondary Groups
3. The Importance of Hospitality
Chapter 4: Food and Beverage Marketing
1. Marketing: Focus on Guests
2. Feasibility Studies
a. Identifying Market Area Characteristics
b. Evaluating the Proposed Site
c. Analyzing the Competition
d. Estimating Demand
e. Projecting Operating Results
f. Staying Current
3. Marketing Research
a. Property Analysis
b. Competition Analysis
c. Market Analysis
4. The Marketing Plan
5. Implementing the Marketing Plan
a. Sales Efforts
b. Advertising
c. Contemporary Electronic Advertising
d. Public Relations and Publicity
6. Marketing Tactics for Noncommercial Food Service Operations
Chapter 5: Nutrition for Food Service Operations
1. Nutrition: The Science of Food
a. The Six Basic Nutrients
b. Nutrition Guidelines
2. Nutrition and Food Service Operations
a. Menu Planning
b. Nutrition Concerns in Purchasing
c. Nutrition Concerns in Storing
d. Conserving Nutrients During Food Preparation
e. Standard Recipes and Nutrition
f. Nutrition and Food Service
g. Nutrition and Legislation
3. Contemporary Dietary Concerns
a. Calories
b. Fats and Cholesterol
c. Sodium
d. Food Allergies
e. Vegetarian Meals
f. Organic Foods
Chapter 6: The Menu
1. Commercial Menu Pricing Styles
a. Table d’Hôte
b. À la Carte
c. Combination
2. Noncommercial Menu Styles
3. Menu Schedules
a. Fixed Menus
b. Cycle Menus
4. Types of Menus
a. Breakfast
b. Lunch
c. Dinner
d. Specialty
5. Menu Planning
a. Know Your Guests
b. Know Your Quality Requirements
c. Know Your Operation
d. Selecting Menu Items
e. Menu Balance
6. Menu Design
a. Copy
b. Layout
c. Cover
d. Common Menu-Design Mistakes
7. Evaluating Menus
a. General Menu Evaluation Tactics
b. Menu Engineering
Chapter 7: Managing Food Costs and Menu Pricing Strategies
1. Standard Recipes
a. Recipe Management Software
b. Developing Standard Recipes
c. Adjusting Standard Recipe Yields
2. Determining Standard Portion Costs for Menu Items
a. Calculating Standard Portion Costs
b. Calculating Total Meal Costs
3. Determining Total Standard Food Costs
4. Determining Standard Portion Costs for Beverages
5. Pricing Menu Items
a. Desired Food Cost Percentage Markup
b. Profit Pricing
c. Competition and Pricing
Chapter 8: Preparing for Production
1. Purchasing
a. Why Is Purchasing Important?
b. Goals of a Purchasing Program
c. Security Concerns During Purchasing
d. Ethical Concerns in Purchasing
2. Receiving
a. Space and Equipment
b. The Receiving Process
c. Other Receiving Tasks
3. Storing
a. Security
b. Quality
c. Recordkeeping
d. Reducing Inventory Costs
4. Issuing
5. Special Beverage Management Concerns
a. Purchasing
b. Receiving
c. Storing
d. Issuing
6. Technology and Operating Controls
a. The Internet
b. Just-in-Time Inventory Systems
7. In-House Software Applications
a. Purchasing
b. Storing and Issuing
Chapter 9: Production
1. Production Planning
2. Food Production Functions
a. Food Production Principles
3. Preparing Fresh Fruits and Vegetables
a. Fresh Fruits
b. Fresh Vegetables
c. Fruit and Vegetable Salads
d. Fruit and Vegetable Garnishes
e. Fruit and Vegetable Cookery
4. Preparing Meats and Poultry
a. Tenderness
b. Cooking Considerations
5. Preparing Fish
a. Cooking Considerations
6. Preparing Eggs and Dairy Products
a. Eggs
b. Dairy Products
7. Preparing Baked Products
a. Common Baking Ingredients
b. Mixing Batter and Dough
8. Preparing Coffee and Tea
a. Coffee
b. Tea
9. Green Restaurants
10. Control During Food and Beverage Production
Chapter 10: Food and Beverage Service
1. Types of Service
a. Table Service
b. Buffet Service
c. Cafeteria Service
d. Other Types of Service
2. Providing an Enjoyable Experience for Guests
a. Standard Operating Procedures
b. Guest Service Training
c. Teamwork
3. Preopening Concerns and Activities
a. Inspecting Facilities
b. Following Reservation Procedures
c. Assigning Food Server Stations Sidework
d. Food Server Meetings
4. Providing Guest Service
a. Service Sequence
b. Special Situations
5. Technology and the Guest Service Process
a. Order Entry Devices
b. Output Devices (Printers)
c. Software and Reports
d. Technology and Guest Ordering
e. Technology and Account Settlement
6. Food and Beverage Revenue Control Procedures
a. Revenue Control and Servers
b. Revenue Control and Beverage Personnel
7. Increasing Food and Beverage Sales
a. Suggestive Selling
b. Selling Beverages
Chapter 11: Sanitation and Safety
1. Sanitation
a. What Causes Unsafe Food?
b. Foodborne Illnesses
c. Personal Cleanliness and Health
d. Procedures for Safe Food Handling
e. Food Safety and Terrorism
f. Cleaning Up
2. Safety
a. OSHA
b. Food Service Accidents
c. First Aid
d. Accident Reports
3. Management’s Role in Sanitation and Safety Programs
a. Inspections
Chapter 12: Facility Design, Layout, and Equipment
1. The Planning Process
a. Preliminary Considerations
2. Redesigning the Kitchen
a. Design Factors
b. Layouts
3. Redesigning Other Areas
a. Receiving and Storage Areas
b. Dining Room Areas
c. Lounge Areas
4. Green Restaurant Design
5. Food and Beverage Equipment
a. Factors in Equipment Selection
b. Types of Food Service Equipment
c. Types of Beverage Equipment
Chapter 13: Financial Management
1. Uniform System of Accounts
2. The Operations Budget
a. The Budget as a Profit Plan
b. The Budget as a Control Tool
3. The Income Statement
a. Restaurant Income Statement
b. Hotel Food and Beverage Department Income Statement
4. The Balance Sheet
a. Assets
b. Liabilities
5. Ratio Analysis
a. Liquidity Ratios
b. Solvency Ratios
c. Activity Ratios
d. Profitability Ratios
e. Operating Ratios
6. Technology and the Accounting Process
a. Accounts Receivable Software
b. Accounts Payable Software
c. Payroll Accounting Software
d. Financial Reporting Software
