“Managing Service in Food and Beverage Operations” Training is a comprehensive program for hospitality professionals, focusing on service management in food and beverage establishments. Covering techniques, staff training, and customer satisfaction, participants gain practical insights for delivering a positive dining experience. Real-world case studies enhance readiness to excel in managing service operations and contribute to the overall success of food and beverage establishments.

Course Description:

This course provides students with practical skills and knowledge for effective management of food and beverage operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

Objectives:

At the completion of this course, students should be able to:
1. Describe current developments and trends in the food and beverage industry.
2. Summarize typical restaurant server and bus person duties.
3. List and discuss the tasks that banquet servers and in-room dining attendants perform.
4. Describe the duties of beverage servers and bartenders.
5. Identify legal restrictions and liability issues affecting the service of alcoholic beverages.
6. Explain how to tell when guests are in toxicated, and outline steps to take when stopping alcohol service to them.
7. Describe the importance of the menu to food and beverage operations and explain how it is planned and designed.
8. Identify procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
9. Summarize design, decor, and cleaning issues for food and beverage operations.
10. Describe the critical role of food sanitation in food and beverage operations, explain the HACCP concept of food safety, and discuss the role of staff members in ensuring food safety.
11. Explain how food and beverage managers develop labor standards, forecast food and beverage sales, and prepare work schedules.
12. Discuss revenue collection and control systems.
13. Describe casual-dining restaurants and list examples of ways they give value to guests.
14. Explain how banquets and catered events are sold, booked, planned, and executed.
15. Discuss in-room dining issues and summarize procedures for delivering in-room dining.
16. Describe on-site food and beverage operations in the business and industry, health care, and college and university markets.

Duration : 15 Hours