EVS Hotel-Pro E Hotelier

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

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

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