Food and Beverage ManagementModule Details
Course Title: Food and Beverage Management
Course Code: UU-HOM-1040-UG
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.
The main objectives of the course are:
- To help prepare students to meet the challenges associated with the food and beverage industry
- To provide an understanding of the food and beverage industry by analyzing the industry’s growth and development
- 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
- 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:
- 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
- To distinguish between commercial and institutional food service facilities and to identify trends likely to affect food service in the coming years
- 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
- To describe managerial responsibilities as they relate to food service functions including menu planning, purchasing, storing, preparation, and recipe development
- 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.
Prerequisites Categories: -
Typical Module duration: 4.0 Week(s)