Introduction to Food and Beverage Management

Objective:
• Understand the fundamental principles and concepts of food and beverage management
• Learn about the roles and responsibilities within the food and beverage industry
• Develop skills to manage food and beverage operations effectively
• Gain insights into current trends and challenges in food and beverage management
• Explore strategies for delivering exceptional customer service in food and beverage establishments
• Understand the importance of food safety and hygiene standards
• Learn about menu planning, pricing, and cost control in food and beverage management
• Develop knowledge of beverage selection, service, and management
Course Content:
Introduction to Food and Beverage Management
• Overview of the food and beverage industry
• Key roles and responsibilities in food and beverage management
• Trends and challenges in the food and beverage sector
Food and Beverage Operations
• Planning and organizing food and beverage operations
• Kitchen and restaurant layout and design
• Inventory management and stock control
• Quality control and food safety standards
Customer Service Excellence
• Principles of customer service in food and beverage establishments
• Techniques for handling customer complaints and feedback
• Building customer loyalty and satisfaction
Menu Planning and Cost Control
• Menu design and development
• Pricing strategies and cost control measures
• Using technology in menu planning and management
Beverage Selection and Management
• Types of beverages and their characteristics
• Beverage menu development and pairing with food
• Bar operations and beverage service techniques
Food Safety and Hygiene
• Importance of food safety and hygiene standards
• Regulations and compliance in food handling
• Implementing best practices in food safety
Marketing and Promotion
• Strategies for marketing food and beverage establishments
• Digital marketing and social media for food and beverage businesses
• Creating a unique brand identity and customer experience
Financial Management
• Budgeting and financial planning for food and beverage operations
• Profitability analysis and financial performance measurement
• Cost-effective purchasing and supplier management
Human Resource Management
• Recruiting, training, and retaining staff in food and beverage establishments
• Employee motivation and performance management
• Workplace health and safety in food service environments
Ethical and Sustainable Practices
• Implementing sustainable practices in food and beverage management
• Ethical considerations in food sourcing and preparation
• Corporate social responsibility

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: 28th – 30th Apr, 2025            

2ND BATCH: 1st – 4th Sept, 2025

3RD BATCH: 16th – 19th Dec, 2025