GENERAL COURSE DESCRIPTION: This course is an introduction to the Food and Beverage Service Industry. The course introduces the theories and concepts of beverage management, covering the history of domestic and international beverages. This course aims to introduce the knowledge and skills related to hospitality management, and give an overview of the industry. This type of course is often a part of a program for further culinary arts education. Food & Beverage Sales Security Division . Job Titles: Hotel/Resort Clerk or Cashier Food Service Clerk . This course aims to introduce the concepts of itinerary planning, and The course will introduce theories and concepts of soft drinks beverage . ● taste and appreciate various kinds of wine The course introduces the use of e-commerce in the catering and hospitality industry to invent new management styles. Course description. Other details such as purchasing, packaging, and maintenance will also be illustrated in a plain way. In the future, students can pursue sales, marketing jobs, or become receptionist professionals. Objectives/Content: 1. Archived offerings Students were asked to fill in the feedback form and interact with the reporter to improve the fluency of the next report. Course Format. (Recommend Food & Beverage Control Systems precede this course.) the capacity of designing creative tours. Students will learn to work independently, and organize big dining events or parties through teamwork in the preparation of their future career. This course is delivered online through eLearning. To establish or enhance the professional functions of coffee brewing and the ability to engage in coffee business management, Food & Beverage Management: Università BocconiHotel Management: Distribution, Revenue and Demand Management: ESSEC Business SchoolDairy Production and Management: The Pennsylvania State UniversityWeight Management: Beyond Balancing Calories: Emory University professional hospitality personnel. will be introduced; then procedures of mixing beverages will be taught to reinforce students' acquired knowledge. Students will understand the relationship between the hotel industry and the tourism industry through lectures. Food and Beverage Management. BFBM1922 Seminars by Food & Beverage Masters (1 credit) In this course, top management from the industry will be invited to have a speech to share their experience and let the students understand what the industry is like. Beverage management Nutrition With the level of understanding that we provide you in these concepts, you will leave our course prepared to wow your clients with your knowledge and expert service of food … This course aims to train students to become professional food and beverage managers. Enclose phrases in quotes. Emphasis is placed on stimulating students' creativity and integrating environmental sustanability. The course will introduce the history of various soft drinks. Students are expected to acquire basic baking skills in the end of this semester. Students will also be given a topic for them to discuss after the speech. Students can be integrated in the process of classroom learning. The course also provides information on service principles, menu design … This course explores the core principles and practices of food and beverage management systems. The course introduces nutrient requirements for each age group, and the relationship between nutrients requirements, cooking methods and food supply in restaurants. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. The student will learn cost calculation and sales concepts and their relationship with profits. This course introduces the features, systems, development process and types of leisure clubs. Definitions of modern aesthetics will be given, and students will learn about the nature of food aesthetics to enhance their understanding of the history of cuisines. The course aims to explore the meaning and purposes of statistics, and train students to apply problem solving skills at workplace. Purchase and to Control the Cost of Food and Beverage. ● Essential nutrition in the life cycle Basic sentence patterns will be introduced to enhance students' communication skills and train them to become professional hotel workers. A classmate gave a special report and discussed the contents of the report with other students. Food and Beverages Management. This course aims to combine theories of hospitality management with practical work. If you aspire to create memorable experiences for dining guests and have the passion and drive to work hard to achieve results, Centennial College's Food and Beverage Management program is for you. Group discussions and presentations will also be conducted to reinforce students' knowledge. The course aims to strengthen students' interpersonal skills while dealing with peers, supervisors, and customers. Instructor: Amber Johnson. The Management of Leisure Time Business. The course is highly relevant to all club managers, as it provides an insight into the delivery of food and beverage services within successful clubhouse operations. The course will introduce theories and concepts of beverage management, including the history and kinds of coffee and tea. Both hotel food service operations and freestanding restaurants will be discussed. Students will obtain knowledge on purchasing and management, both of which are essential skills for professional managers. This course mainly discusses students understand the development trend of the catering industry, and through course teaching, group discussions, seminars and other teaching methods to deepen students' understanding of the catering industry. This course will allow students to gain a deeper understanding of terms commonly used in the hotel industry, and enhance their confidence while speaking English. Emphasis will be placed on the importance of environmental sanitation, ways to maintain satisfactory air quality, and ways to deal with wastes and reduce noises. The following is a typical product purchasing cycle − The purchasing department works with accounts department to keep the information on allocated budget and balance budget. Students will also be guided to discuss the reasons why some domestic and international chain restaurants succeeded or failed. cooking skills, menu design, time control, and kitchen management. Candidates are eligible to pursue a Food and Beverage Services course offered at the UG level if they have completed their 10+2 from a recognised board with passing marks. 4. Food & Beverage Management professionals may establish their career paths in restaurants, breweries, wineries, resorts, hotels, clubs and convention centres – to name but a few. The online Food and Beverage Management Course requires 50 hours to complete the course in full. The goal is to enable students to understand basic marketing concepts and practice teaching in the restaurant industry through creative marketing applications. Empasis will be placed on the management of e-commerce and ways to create new opportunities by using information technology. This course introduces the operations of a restaurant, covering interior design, menu planning, cost control and staff arrangements as well as the way meals are served and the equipment is used in the food industry. Toronto alone has … Food and Beverage Management: This is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. This course introduces the aesthetics of food preparation, its artistic expression and interpretations. To enable students to understand the types of coffee and learning methods, as well as business management practices, After students graduate, they can apply for jobs at bakeries and restaurants, or start their own business. This course aims to guide students to create a performace project by integrating their four years of studies and internship experiences. This course aims to make students It examines the operational efficiency of food and beverage production and service facilities in the international hospitality industry. 5. During the course, non-alcoholic beverages (tea, juice, coffee, etc.) Courses involve business essentials, such as accounting, budgeting, resource and time management, and marketing. Recreational Attendant Travel Agent . ● Dietary sources, physiological roles, and major nutrients We all interact with the food and beverage industry, whether it is as staff or as a customer. The Management of Food and Beverage in Hotel Service. Food and Beverage Cost ControlCourse Outline. A world of local and international opportunities awaits you when you graduate. Typical employers include restaurants, bars, resorts, cruise ships, hotels, catering companies, and event centers. Food and seasoning have always been inseparable. Depending on past experiences, students may start out as assistant managers or supervisors and work their way up. The course will introduce the definitions of biostatistics, related concepts and terms. ● gain knowledge about wines and tasting analysis This course introduces the origins of menus, and makes students understand the role and importance of menus. Through appreciating works and giving comments, students will be guided to explore aesthetics. sauce making and applications, exotic cuisines, western ingredients and spices, salads/ appetizers/ side dish making, etc. Through innovative curriculum, students will be able to exercise their ideas, and gradually acquire skills to design itineraries for cuisine tours and international tour packages. Course content also covers the marketing, expansion strategies, and case studies. This course provides students with a broad overview of the basic structure of large meetings, banquets and trade shows. This course is to introduce the rich history on Chinese food culture, including “eight regional cuisines” to students and encourage them to develop and to promote traditional Chinese cooking skill and cooking methods with creative ideas. Students will apply theoretical knowledge by using applicable tools & equipment and pra ctice a variety of food and beverage service styles and techniques. Colleges Offering Diploma in Food and Beverage Management(Food and Beverage Management) ICS College Mombasa Branch, Mombasa Course Outline Introduction to food and beverage management everage outlets The meal experience Food menus and beverage lists An overall view of food and beverage control Financial aspects By the end of the semester, students should have acquired skills equivalent to Level B Certification and be able to make quality products. 2. Through practical work, students are expected to become familiar with the operations of a restaurant and acquire skills. This lab course primarily introduces concepts and skills of baking, baking ingredients, and skills of making bread or cakes. Example: +water -Europe Practice 1: Preparing Bonito flakes/ Katsuobushi soup) In terms of serving, service procedures, marketing strategies, and management skills will be introduced. Mandatory SmartServe certification addresses the legal responsibilities and obligations of serving alcohol in a licensed establishment. Management Information System in The Hospitality Industry. Size of F&B Organization 2. Students will also learn to understand the impacts of placing hazardous objects and toxic substances, discern water quality at workplace, and realize the importance of energy saving and carbon reduction. This course will also introduce the importance of e-commerce, covering factors that affect the development of e-commerce, important modes of e-commerce, online marketing, and consumers' behaviors. This course discusses the green industry, green catering, and organic farming to familiarize students with the global trend. The course aims to enable students to understand food hygiene and safety concepts, covering food hazard analysis, food safety regulations, causes of food poisoning, the cleaning and disinfection of utensils, as well as environmental sanitation and management. You will be presented with a set of video lectures and guest speakers. This course will introduce basic knowledge of beer, wine and spirits. In addition to understanding the equipment needed for food preparation, students will also learn to arrange the setting of a kitchen and the overall operation procedures. Course content covers the green industry, green diets, the emergence of green restaurants, and the catering systems of green restaurants as well as organic farming. This course teaches the basic concepts, principles, and procedures of accounting, and the preparation and interpretation methods of main financial statements. ● The relation between diets and chronic diseases such as cardiovascular diseases, cancers, and diabetes, etc. Learners of the course will receive instant access to our interactive student learning portal, which offers 24/7 access to the Food and Beverage Management Course. And give practical experience sharing and suggestions for overall marketing planning. Etiquette can be divided into two parts: basic etiquette (dieting, clothing, accommodation, and transportation), and social etiquette (at business occasions, reception, interviewing, public affairs, and diplomatic etiquette). The course teaching can enable students to have accounting knowledge and financial analysis, and then to assist the students to become a management professionals of an enterprise in hospitality industry. In this course, you will explore the challenges and opportunities that come with opening a food and beverage establishment. Location of … This course introduces the concepts and skills of baking including understanding the ingredients and making cakes or bread. Students will also learn to design menus by creating a diversified content. Subject Area: Business Management. The course outline is as follows: Year 1 Restaurant Operations Practical Food and Beverage Service Theory Beverage Knowledge Introduction to Hospitality Industry Business Communication Bar-keeping Practicals Bar Operations Students will also learn about the relation between hospitality/ tourism industry and human resource management, work analysis, work design, the planning and demand of human resources, recruiting and selection of employees, hiring and training employees, and career development of employees. This course is made up of four modules and an introduction, each exploring one dilemma that food and beverage companies face. Students will also learn to operate and apply SPSS software in statistical analysis, and solve problems related to statistics. This course introduces food ingredients and innovative cooking methods to achieve the following objectives. ● understand the job descriptions of a bartender and required skills. Catering accounting and financial report analysis. This course gives an overview of the hospitality and tourism industry and introduces the features of human resource management in the industry. This course is designed to help students explore a variety of career options, and help students become professioanls in their chosen field after they graduate from college. ... (reception), food preparation, food and beverage services and human resource and business management principles. Course Description: This course is designed to prepare students for entry level employment in the hospitality Practice 3: Making sushi, Temaki sushi (hand rolls), Marketing Management in Food and Beverage. Both theories and practical work will be introduced in the class to equip students with basic knowledge and work ethics about the hospitality and tourism industry. In addition to professional knowledge, students will also expected to become more sensitive to art. This course introduces the concepts of nutrition and attributes of food. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. We will take an in depth look at F & B operations from a management and control perspective. After successfully taking this course, students will be capable of working as commis 3 or commis 2. equip students with To Exercise One'S Skill in Another Countries Food. Students also gain some knowledge in business management like accounting; cost control, human resources etc. This course aims to introduce the health, caring and diets of the elderly, and trains students to care for chronic disease patients. Course Duration. This course guides students to learn the skills of creating a project, and understand the differences between "quantitative research" and "qualitative research" through reading literature. Throughout the course, students will cultivate creative thinking skills and learn teamwork. In summary, here are 10 of our most popular food and beverage courses. With the actual drill operation, the theory is followed by practice and step by step. Course Description: Restaurant management course is designed as the capstone course for the food service portion of the SHRM curriculum. On the other hand, to pursue a PG course in the field of Food and Beverage Services, candidates need to be graduates. HOSPITALITY MANAGEMENT: FOOD AND BEVERAGE(Phasing Out - Only students who have previously studied this qualification will be allowed to register) ND: (national diploma) To meet the demanding standards of the industry, the course covers a wide spectrum of subjects. This course establishes coffee brewing professional functions and business management knowledge. Course Approved by: The American Culinary Federation. Course Outline This qualification has been developed for persons aspiring to become national or international supervisors/managers in any of the three Front of House Departments of the Hospitality Industry. Students will acquire knowledge and analyzing skills in the preparation for their future career. The course consists of two parts, namely kitchen preparation work and food serving. COURSE OUTLINE REVIEW DATE: January 2025 . The Food and Beverage Management courses in this diploma program have been designed to prepare you with the job skills for success in the restaurant and foodservice industry and the leadership skills for a … Soft Drinks is non alcoholics beverage, including coffee、 tea and cacao. Practical skills will be covered as well such as making beverages, coffee, and tea. Occupational Health and Safety Management. Other topics include : Therefore, this course enables students to understand the industry of chain restaurants and their operation strategies. Concerning kitchen preparations, students will learn about This course has been designed to give an insight into the industry and the skills required for obtaining employment in Cafes, Hotels, Bars or Restaurants. This course examines the complexities of food and beverage management. Completing an online course in food and beverage management can prepare individuals for a variety of careers. Management of Food and Beverage to Protect Environment. ● The guidelines and developments of diets CBEDS Title: Food and Hospitality Services. 2. This course enables students to practice different cooking methods of various countries. Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. 3 hours credit. This course introduces basic principles of nutrition, and the essential nutrients humans need. Food and Beverage Management 3 Credit Hours 8 weeks Prerequisite(s): HOSP100 Please see the Lessons area in the classroom for additional course specific information Table of Contents Course Description Course Scope Course Materials Course Objectives Course Outline & Evaluation Procedures Course Delivery Method A food and beverage studies course prepares the student to create recipes, but also learn how to prepare, sell, bottle, and otherwise market a business in this field. Franchising is the best strategy to expand operations and increase revenue. News events and scenarios will be covered to reinforce students' knowledge. k1œŒ,s™J“¹JËv䋟~ùôA¸Îýä'ÔÊ/—`7?¾ûëöú_fžÜؽñ›yù43˜f`¥€-u;9x…­Ö¹I^Áî*RDÏ|œšòž6ª=}ÚGw5þ¼ožR8:¿Cù,>&œê‹±dÁnaSƒÏ¡Í§íUd ª¬3|–Ñ#ôˆš³>´©üfև~à|è. During the process, students' innovative potentials will be explored. 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