Food and Beverage Management Course

Food and Beverage Management Course
OBJECTIVE
Our Food and Beverage management course will help you get where you want to be. Among other things, owning a successful catering or party planning business requires an understanding of food, beverages, and the service of each.

Financial Aspects
• Types of budget
• Basic stages in the preparation of budgets
• Welfare operations
• Costs, profits and sales
• Break even analysis
• Pricing considerations
• Menu pricing

Purchasing
• The main duties of the purchasing manager
• The purchasing procedure
• The selection of a supplier
• Aids to purchasing
• The purchasing of foods
• Purchasing specifications for food
• The purchasing of beverages
• Purchase specifications for beverages

Receiving, Sorting and Issuing
• Receiving of food
• Sorting and issuing of food
• Stocktaking of food
• Receiving of beverages
• Sorting and issuing of beverages
• Stocktaking of beverages

Food and Beverage Production
• Planning of food service facilities
• Food and beverage production methods

Food and Beverage Service Methods
• Food service methods
• Classification of food service methods
• A development of the classification of catering operations
• Beverage service methods
• Classification

Food and Beverage Production Control
• Food production control
• Beverage production control
• Food Controlling
• The essentials of a control system
• Calculation of food cost
• Methods of food control
• Food control checklist

Beverage Control
• Calculation of beverage cost
• Methods of beverage control
• Control checklist

Revenue Control – Control Systems – Operating Ratios
• Manual systems
• Machine systems
• Operating yardsticks used in controlling

Food and Beverage Management in Fast Food and Popular Catering
• Basic policies – financial, marketing and catering
• Control and performance measurement

Food and Beverage Management in Hotels and Quality Restaurants
• Basic policies – financial, marketing and catering
• Control and performance measurement
• Food and Beverage Management in Function Catering
• Basic policies – financial, marketing and catering
• Control and performance measurement

Methodology
The training methodology integrates lectures, interactive discussions, collaborative group exercises, and illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical experience, emphasizing the application of learned techniques. This approach ensures that attendees return to their professional environments equipped with both the competence and self-assurance to effectively implement the acquired skills in their responsibilities

DATE:

1ST BATCH:        22nd – 25th Apr, 2025   

2ND BATCH:       26th – 29th Aug, 2025

3RD BATCH:       9th – 12th Dec, 2025