This course is designed for Aspiring Food and Beverage Professionals to help them better understand the various facets of Food and Beverage Operations. The curriculum is resourceful to those who are keen on furthering their career in Hospitality and Food and Beverage Operations. With Sections on the Varied Fields of F&B Operations, detail on Franchising, Management Companies and Government Services, we also re-enforce the basics on various types of services, table settings, equipment used in service, types of menus, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service business.
Presented in easy to navigate electronic modules.
Set out in a series of 7 focused modules, this course is designed to provide the students with in-depth insight into the practice of Food Service Management.
With topics ranging from Operational Planning, External forces affecting the Industry, Managing Franchise, Chain and Independent Operations and the related relationship Controls to Planning and Leadership & Directing – 5 Weeks of part time or 4 Weeks of full-time study will provide an excellent base to kick start a career.
The training covers about 4 weeks of full-time studies.
You can study at any study pace.
