Food and Beverage ManagementModule Details

Course/Module Description:                   

Food & Beverage Management is the process of forecasting, planning and controlling the ordering of food and beverages (drinks) for a hospitality property. Also, the management of finances related to the whole process of purchasing food and drink for the hotel premises. “Purchasing” includes sourcing, ordering and transporting of F&B.

Course/Module Objectives:

The main objectives of the course are:

1. To help prepare students to meet the challenges associated with the food and beverage industry
2. To provide an understanding of the food and beverage industry by analyzing the industry’s growth and development
3. To review food and beverage organizational structure, by investigating its relationship with the hotel’s other departments and by focusing on industry opportunities and future trends
4. To explore proper sanitation, hygiene and safety procedures and techniques used in the food and beverage industry.

Course/Module Learning Outcomes:

After completion of the course students are expected to be able:

1. To have knowledge on the origins and development of food service in hotels, restaurants and institutions as well as describe the economic impact of the food and beverage industries
2. To distinguish between commercial and institutional food service facilities and to identify trends likely to affect food service in the coming years
3. To identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these positions play in providing food service
4. To describe managerial responsibilities as they relate to food service functions including menu planning, purchasing, storing, preparation, and recipe development
5. To define the steps involved in menu planning and menu design as well as identify the major functions and basic principles of food and beverage production.