Involves managing and operating restaurants, hotels, and other food and beverage establishments, including budgeting, marketing, and staffing.
Food Safety and Sanitation: This topic covers the principles and techniques used to maintain food safety, prevent food-borne illnesses and maintain hygiene standards in the kitchen and dining areas.
Menu Planning and Design: This involves the design, pricing, planning and development of menus for different meal services. This topic also covers the evaluation of menu items and food costs.
Food and Beverage Service: This topic covers the various techniques and procedures used in food and beverage service. It details the roles and responsibilities of staff and the different types of service.
Inventory Management: This involves the management of stock and inventory, which includes its sourcing, tracking and storage, to maintain the quality of food and drinks and reduce waste.
Beverage Management: This topic involves the management of beverage service, including wine, beer and spirits. It covers the selection, purchase, storage and proper serving of beverages.
Customer Service: This topic covers the standards of customer service, dealing with complaints and ensuring customer satisfaction. It details the customer service skills and techniques needed for success in food and beverage management.
Marketing and Promotion: This topic involves the promotion and marketing of food and beverage products and services, including identifying target markets and developing marketing strategies.
Financial Management: This covers the financial aspects of food and beverage management, including cost control, budgeting, forecasting and financial reporting. It ensures the business is profitable and efficient.
Human Resources Management: This topic covers the various aspects of human resources management in food and beverage operations, including staff recruitment, training, performance evaluation and retention.
Menu Planning and Development: The process of creating menus for restaurants and other food establishments, including design, pricing, and analysis of costs.
Food Safety and Sanitation: The study of safe food handling practices, sanitation principles, and regulations for preventing the spread of foodborne illness.
Beverage Management: The management and marketing of alcoholic and non-alcoholic beverages, including selection, purchasing, and inventory management.
Customer Service: The management and training of staff to maintain high standards of customer service in food and beverage establishments.
Human Resource Management: The management of employees in food and beverage establishments, including recruitment, training, and scheduling.
Restaurant Operations: The day-to-day management of restaurant operations, including staff management, inventory control, and financial monitoring.
Culinary Arts: The study of cooking techniques, preparation methods, and the art and science of food preparation.
Wine and Beverage Pairing: The study of pairing food and wine or other beverages, including selection, pairing principles, and tasting techniques.
Hospitality Marketing: The marketing of food and beverage establishments, including market research, brand development, and promotional strategies.
Revenue Management: The optimization of revenue for food and beverage establishments, including pricing strategies and cost control techniques.