Course curriculum

  • 1

    Introduction

    • Food & Beverage Operations - Certificate in Quality Management

    • How to use this course

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    • Course Summary

    • Course objectives

    • Course Admin and Instructions

    • Course Content and flow

  • 2

    Module 1 - Introducing Food and Beverage Management

    • Module 1 - Aims and Outcomes

    • Module 1 Assignment folder

    • Introduction to Food and Beverage Management

    • Size and Scope of Food and Beverage Operations

    • Introducing Food and Beverage Management - the overview

    • Module 1 - Summary

    • Module 1 Submission exercises

    • Module 1 Submission exercises

    • Module 1 - Course Progress

  • 3

    Module 2 - Classifying food and drink service operations

    • Module 2 - Introduction

    • Aims and Outcomes of Module 2

    • Module 2 Assignment folder

    • Why Classify ?

    • Classification by Name and Food Type

    • Classification by business format

    • Classification by Market - Direct vs In-Direct

    • Classification by Venue, Occasion and price point

    • Module 2 Summary

    • Module 2 Submission exercises

    • Course Progress - Module 2

  • 4

    Module 3 - Restaurants and events – the direct market

    • Module 3 - Restaurants and Events - Introduction

    • Module 3 - Aims and Outcomes

    • Module 3 Assignment folder

    • Restaurant Guides

    • The Michelin Guide Origins

    • Fine Dining

    • The Fine Dining Concept

    • Bars, Nightclubs and Pubs

    • Hotel, Bed & Breakfast, Hostel and Membership club restaurants

    • Fast Food

    • Casual Dining

    • Take-away and Home Deliveries

    • Coffee Shops and Tea Rooms

    • Events

    • Banqueting, Functions and Large Scale Events

    • Module 3- Summary

    • Module 3 Submission exercise #1

    • Module 3 Submission exercise 2

    • Module 3- Course Progress