Food and Beverage Management
Managing restaurants, banquets and room service: menus, purchasing, production, service styles, cost control and the guest experience.
HOSP-220 Year 2 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Hospitality and Tourism
Course content
- 1Food and beverage in hotelsComing
- 2Restaurant conceptsComing
- 3Menu planning and designComing
- 4Purchasing and receivingComing
- 5Storage and issuingComing
- 6Kitchen productionComing
- 7Service stylesComing
- 8Banquets and cateringComing
- 9Room service and in-room diningComing
- 10Food and labour cost controlComing
- 11Food and beverage technologyComing
- 12Case study: launching a hotel restaurantComing
Requirements
Recommended background. You can start any course at any time.
Description
Managing restaurants, banquets and room service: menus, purchasing, production, service styles, cost control and the guest experience.
Part of the Business stream, typically taken in year 2.