Food and Beverage Management is a branch of both hotel and tourism management that is responsible for the planning, controlling, and supervising the kitchen facilities. This module will give the learner the understanding of managing food cost, controlling quality and standards, and handling inventory.
1. Introduction to Food and Beverage Management.
2. FMB Operational Policies
3. Products and Services
4. FBM and Quality
5. Efficient Staffing
6. Merchandising
·
Learners should possess a high level of
motivation and self-discipline.
·
Learners must possess basic smartphone or
computer operating knowledge and skills.
After completing this module learners will be able to:
1. Define food and beverage management terms
2. Outline FBM operational policies
3. Develop product and services
4. Identify quality FBM measures
5. Determine staffing efficiencies
6. Categorize keys to customer-centered performance
European International University - Paris
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