Food and Beverage Operations Management
( 25 Modules )

Module #1
Introduction to Food and Beverage Operations Management
Overview of the food and beverage industry, importance of operations management, and course objectives

Module #2
Food and Beverage Service Styles
Types of food and beverage service styles, including fine dining, casual dining, and quick service

Module #3
Menu Planning and Engineering
Principles of menu planning, menu engineering, and menu pricing strategies

Module #4
Food Safety and Sanitation
Importance of food safety, foodborne illnesses, and sanitation practices in food service operations

Module #5
Supply Chain Management
Supply chain concepts, procurement strategies, and inventory management

Module #6
Food Production and Preparation
Food production principles, kitchen layout, and food preparation techniques

Module #7
Beverage Operations Management
Overview of beverage service, coffee and tea service, and bar operations

Module #8
Dining Room Operations Management
Dining room layout, table service, and guest service standards

Module #9
Food and Beverage Cost Control
Cost control strategies, menu pricing, and inventory management

Module #10
Labor Management and Productivity
Labor laws, scheduling, and productivity measures in food and beverage operations

Module #11
Customer Service and Relations
Importance of customer service, customer loyalty, and complaint handling

Module #12
Marketing and Sales in Food and Beverage Operations
Marketing principles, sales strategies, and promotional activities

Module #13
Financial Management in Food and Beverage Operations
Financial statements, budgeting, and financial analysis in food and beverage operations

Module #14
Facilities Management and Design
Restaurant design, layout, and facilities management principles

Module #15
Technology in Food and Beverage Operations
Role of technology, point-of-sale systems, and online ordering platforms

Module #16
Sustainability and Environmental Management
Sustainable practices, waste management, and environmental sustainability in food and beverage operations

Module #17
Leadership and Management in Food and Beverage Operations
Leadership principles, management styles, and organizational behavior

Module #18
Food and Beverage Operations Controls
Controls and procedures for food safety, quality, and customer satisfaction

Module #19
Catering and Banquet Operations
Catering and banquet operations, including planning, execution, and sales

Module #20
Food and Beverage Operations in Hotels and Resorts
Food and beverage operations in hotels and resorts, including departmental interactions and revenue management

Module #21
Food and Beverage Operations in Non-Commercial Settings
Food and beverage operations in non-commercial settings, such as hospitals, schools, and institutions

Module #22
Current Trends and Issues in Food and Beverage Operations
Current trends, issues, and innovations in food and beverage operations, including trends in menu engineering and sustainability

Module #23
Food and Beverage Operations in International Settings
Food and beverage operations in international settings, including cultural and logistical considerations

Module #24
Food and Beverage Operations Management Case Studies
Real-world case studies and applications of food and beverage operations management concepts

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Food and Beverage Operations Management career

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Food and Beverage Operations Management ( 25 Modules )

Food and Beverage Operations Management
( 25 Modules )