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CCK - B.B.A. (Top-Up) HHM Module-2: HHM320 Food and Beverage Management

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.

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Reviewed on 2021-05-18 17:37:22 Last updated on 2024-07-20 00:50:39 English
What I will learn?

    1. Introduction to Food and Beverage Management.

    2. FMB Operational Policies

    3. Products and Services

    4. FBM and Quality

    5. Efficient Staffing

    6. Merchandising


Lessons for this course
1 Units
  •     HHM320 Food and Beverage Management Outline 0
  •     Strategic Facility Planning 0
  •     HHM320 Food and Beverage Management - Assessment 0
  •     HHM320 Food and Beverage Management Assignment Submission 0
Requirements
  • ·     Learners should possess a high level of motivation and self-discipline.

    ·     Learners must possess basic smartphone or computer operating knowledge and skills.

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Course Objective

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

About the institution
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Ceylon Campus
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About institution

EIU-Paris Recognition and Accreditation, please visit https://eiu.ac/recognition-and-accreditation/