Food and Beverage Management

Description

This course introduces students to the main constituents of food and beverage management system model, menu planning and analysis and quality assurance. It introduces productivity control, marketing of food and beverage products and service, and the properties of beverage and methods of their storage. It presents methods of purchasing food and beverage, the food and beverage receiving, storage and inventory and evaluation of food and beverage operations. It states the responsibilities and duties of food and beverage department staff and managing of food and beverage department, banquet and cafeteria management and other types of sales and delivery system.

Program

B.Sc. Hotel Management

Objectives

• • Distinction between the different types of food and beverage management system model.rn• Develop menu, production systems and procurement. rn• Apply quality standards to food and beverage management.rn• Know the purchasing techniques of food and beverage.rn• Identify the responsibilities of the food and beverage staff.rn