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Food & Beverage Management Course in Islamabad

Food & Beverage Management Course in Islamabad

Overall objective of the Course
The curriculum for Food & Beverage Management has been designed to meet the needs of applicants considering entry into management and operational positions in the hospitality industry. This comprehensive curriculum provides the students with a broad understanding of food & beverage management and operations. A combination of theory and practical, the course equips the students with the skills and knowledge to undertake supervisory and managerial positions in the Hospitality Industry. It also provides an opportunity for industry practitioners to up skill and or refresh their knowledge base.
1. Manage Food & Beverage Operations
2. Manage Quality Assurance
3. Manage Financial Process
4. Implement Marketing Strategies
5. Facilitate Training & Development
6. Manage Human Resources
7. Maintain Client Relations
8. Exceed Guest Expectations
9. Pursue Personal Development
10. Develop professionalism
11. Communicate with co-workers
12. Observe occupational health & safety regulations
13. Work in a team
14. Manage time
Knowledge and skills proficiency details:
On successful completion of course, the trainees will attain the following knowledge & skills competencies:
1. Distinguish between commercial and non-commercial operations
2. Outline the origins and development of food service in hotels, restaurants and institutions
3. Identify and describe the three basic organizational categories of commercial food service operations
4. Identify the trends of food service
5. 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 the food service
6. Explain the purpose of an organizational chart and identify the organizational structures of various kinds of food
service operations
7. Describe several critical issues that a person should consider before starting a career in food service industry
8. Define food & beverage management and list the steps in the management process
9. Describe the management tasks involved in planning, organizing, staffing, directing controlling and evaluating.
10. Contrast primary and secondary groups and describe management’s role in providing hospitality to all guest groups
11. Explain marketing in terms of delivering guest-pleasing service
12. Describe the steps involved in developing a feasibility study and list the types of marketing research that should
follow such a study
13. Describe the elements of a complete marketing plan focusing on the roles of sales, traditional and electronic
advertising, public relations and publicity. Compare public relations and publicity for hospitality operations
14. Describe Marketing tactics that a noncommercial food service operation might use
15. Explain the importance of good nutrition and list and define the six basic nutrients
16. Describe nutrition concerns as they relate to food service functions, including menu planning, purchasing, storing,
preparation, recipe development, and serving food to guests
17. Identify dietary concerns related to calories fats and cholesterol, sodium, carbohydrates food allergies and
vegetarian diets
18. Identify the three basic categories of menu pricing styles and describe the two varieties of menu schedules
19. Describe the differences in breakfast, lunch and dinner menus and list some of the most common specialty menus
20. Explain the steps involved in menu planning and menu design and explain the value of periodic menu evaluation
21. Summarize the benefits of standard recipes, and explain the procedures involved in using standard recipes
22. Describe the four subjective menu pricing methods, explain the value of the two main objective pricing methods
and describe the role of pricing in managing a successful, competitive food & beverage operation
23. Describe the various roles of purchasing , receiving, storing and issuing as each function relates to the food
24. List the benefits of technology use in the production of food & beverages
25. Explain how production planning can help food service operations to meet and exceed guest expectations
26. Identify the major functions and basic principles of food production
27. Describe how to meet or exceed guest expectations in the food service operations
28. Describe what food operation can do to help protect the environment and outline manager’s primary concerns
during food and beverage production including various control activities used to address these concerns
29. Identify and describe four types of table service and at least two other food service categories, as well as the
ingredients of an enjoyable dining experience for guest
30. Summarize pre-opening concerns and activities
31. Describe what goes into providing good service to guests and describe a sample service sequence including the
procedures of serving all type of beverages
32. Identify computer hardware and software used in the service process, describe usage procedures and explain how
technology is changing the way guests place orders
33. Explain revenue control procedures for food servers and beverage personnel
34. Explain and use suggestive selling and beverage-selling techniques
35. Explain and identify the causes of unsafe food and list the basic types of food borne illnesses
36. Discuss the effects that personal cleanliness can have on food quality and service
37. Outline proper food handling and dining procedures
38. Describe the role of Occupational Health and Safety procedure in keeping the workplace safe
39. Identify common food service accidents and some important ways to prevent them
40. Outline management’s role in sanitation and safety programs including first aid requirements
41. Outline and describe the layout and design planning process
42. List and discuss the kitchen design factors explaining how different kitchen layouts affect work flow
43. Identify environmental or “Green” construction strategies that will help restaurants address sustainability concerns
44. Identify factors in food & beverage equipment selection and describe different types of equipment’s necessary for
cooking food and serving beverages
45. Describe the origins and the advantages of uniform systems of accounts
46. Explain how an operations budget is used as a standard
47. Identify the component and uses of income statements and balance sheets
48. Describe and calculate liquidity, solvency, activity, profitability and operating ratios
49. List and briefly describe fundamental accounting tasks typically performed by software programs
50. Know and implement the HR policies
51. Conduct training and development activities for the staff’s continuous professional development
52. Demonstrate soft skills typically required in the hospitality industry

Course Complete Charges (FEE) : 28500 PKR.

For Registration Please Contact Us : 0336-3333792, 051-8314594

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