Course description
This course is designed for Aspiring Food and Beverage Professionals to help them better understand the various facets of Food and Beverage Operations. The curriculum is resourceful to those who are keen on furthering their career in Hospitality and Food and Beverage Operations. With Sections on the Varied Fields of F&B Operations, detail on Franchising, Management Companies and Government Services, we also re-enforce the basics on various types of services, table settings, equipment used in service, types of menus, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service business.
Upcoming start dates
Suitability - Who should attend?
No special eligibility requirements.
Outcome / Qualification etc.
The goal of the education
The goal of the education is that the student, after completing the education, has acquired the knowledge required for qualified and independent work in the field.
Degree title
Certificate in Food Service Management
Training Course Content
MODULE 1 The Restaurant Business
- The Varied Field of Food Service
- The Outlook for Food Service
- The Restaurant Business
- The Dining Market and the Eating Market
- Dining Well the Eating Market and Its Dynamics
- Contemporary Popular Priced Restaurants
- Quick Service Restaurants
- Fast Casual, Midscale, and Casual Restaurants
- High Check Average Restaurants
- Restaurants as Part of a Larger Business
- Restaurants in Retail Stores
- Restaurants in shopping malls
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercises
MODULE 2 Restaurant Operations
- Restaurant Operations
- The Front of the House
- The Back of the House
- The “Office” General Management
- Making a Profit in Food Service Operations
- Increasing Sales Reducing Costs
- Keeping the Score in Operations: Accounting Statements and Operating Ratios
- Cost of Sales Controllable Expenses Capital Costs
- Life in the Restaurant Business
- Salary Levels
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercises
MODULE 3 Restaurant Industry Org
- Chain Restaurant Systems
- Marketing and Brand Recognition Site Selection Expertise
- Access to Capital Purchasing Economies Control and Information Systems
- New Product Development Human Resource Program Development
- Independent Restaurants
- Operating Advantages Marketing and Brand Recognition
- Site Selection Access to Capital
- Purchasing Economies Control and Information Systems
- Human Resources the Independent’s Extra: Flexibility
- Franchised Restaurants
- The New Franchisee Continuing Franchise Services
- The Franchisee’s View the Franchisor’s View
- Franchisor Franchisee Relations
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercises
MODULE 4 Competitive Forces
- Competitive Conditions in Food Service
- The Marketing Mix
- Product
- Price Place and Places Promotion
- Competition with Other Industries
- Convenience Stores Supermarkets
- The Home as Competition
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercises
MODULE 5 On Site Food Service
- Comparing On Site and Commercial Food Services
- Self-Operated Facilities
- Managed Services Companies
- Pros and Cons of Managed Services
- Business and Industry Food Service
- College and University Food Service
- College Students as Customers
- Health Care Food Service
- The Dietetic Professional, The Dietetic Technician
- The Dietary Manager
- Health Care Food Service Department Organization
- Trends in Health Care Food Service
- School and Community Food Service
- The School Food Service Model
- Contract Companies in School Food
- Service Trends in School Food Service
- Service Programs for the Aging
- Community Based Services
- Other Segments
- Recreation
- Correctional Facilities Private Clubs
- Transportation
- Vending
- Summary
- Key Words and Concepts
- Review Questions
MODULE 6 Issues Facing Foodservice
- Consumer Concerns
- Health and Wellness Fast Food and a Hectic Pace Nutrition and Labelling
- Food Safety and Sanitation
- Alcohol and Dining
- Food Service and the Environment
- Thinking About Garbage from Dump to Waste Stream
- The Greening of the Restaurant Industry
- Technology
- Enhancing Customer Service
- Technology in the Back of the House
- Technology, the Internet, and Food Service Marketing
- Technology and Management
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercises
MODULE 7 The Role of Service
- A Study of Service
- What Is Service?
- Types of Service
- Rendering Personal Service
- Task Interpersonal Skills
- Managing the Service Transaction
- The Product View of Service
- the Process View: Empowerment
- Production or Process View?
- How Companies Organize for Service
- Service Strategy, Service Culture
- The Employee as Product: The Importance of People
- Service as a Sustainable Competitive Advantage
- Summary
- Key Words and Concepts
- Review Questions
- Internet Exercisers
Course delivery details
Presented in easy to navigate electronic modules.
Set out in a series of 7 focused modules, this course is designed to provide the students with in-depth insight into the practice of Food Service Management.
With topics ranging from Operational Planning, External forces affecting the Industry, Managing Franchise, Chain and Independent Operations and the related relationship Controls to Planning and Leadership & Directing – 5 Weeks of part time or 4 Weeks of full-time study will provide an excellent base to kick start a career.
The training covers about 4 weeks of full-time studies.
You can study at any study pace.
Why choose Academy Online UK
Get a diploma/certification
Need for
labor market
You choose the pace of study
Expenses
The fee for the professional training course Certified in Food Service Management is 1322 GBP (189/module). Or 1549 EURO (221.5/module). All fees include VAT.
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Academy Online United Kingdom
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