Food and Beverage Management

The Food and Beverage department is the principal revenue-earning unit in a hotel, and includes the restaurants, bars, kitchens, room service as well as banquets, conferences and events management. A hotel's reputation for service and excellence is gained from this department's ability to provide an experience that will make the customer happy.  To achieve this reputation, all members of the staff who work in the department are required to be very professional, and present a level of service, which is demanded and expected by the hotel's clients.

Typical Course Outline

·         Human Nutrition

·         Cooking

·         Kitchen & Food Management

·         Planning a menu

·         Alcoholic Beverages

·         Tea, Coffee and Non-Alcoholic Beverages

·         Scope & Nature Of Catering Services

·         Personnel Management

·         Management Of Catering Services