Management of Food and
Beverage Operations
Course Description: This course is designed to shows the
student how to profitably manage a food service
operation in order to satisfy guests. Employees learn how to give guests the highest
priority as all details of a food and beverage operation are planned, implemented, and
evaluated.
Evaluation: The student must complete thirteen basic,
self-scoring review quizzes, four progress test and a comprehensive final
examination.
Learning Resource: Management of Food
and Beverage Operations, Fourth Edition,
by Jack D.
Ninemeier, Ph.D., CFBE, CHA.
Learning
Objectives: At
the completion of this course, students should be able to:
1. Identify and discuss types of commercial food service operations.
2. Identify and discuss three levels of management, and describe the elements of the
management process.
3. Describe typical production and service positions and the functions they play in
a food service operation.
4. Discuss how an organization's structure reflects the organization's goals.
5. Demonstrate an understanding of effective marketing principles and of the
advantages and
disadvantages of various advertising media.
6. Explain the importance of nutrition, and discuss current nutritional concerns.
7. Contrast the nutritional responsibilities of institutional and commercial food
service
managers.
8. Explain the role of the menu as a marketing tool and how it affects operating
needs and
identify comment menu-design mistakes.
9. Discuss menu planning principles, pricing styles, and design considerations.
10. Summarize the advantages of standard recipes, and explain how to determine standard
food and beverage costs.
11. Define the terms and principles used in product purchasing, receiving, storing, and
issuing.
12. Demonstrate an understanding of the production planning process and the basic steps in
production, including production controls.
13. Categorize types of food service.
14. Describe procedures for serving alcoholic beverages with care.
15. Explain the importance of sound safety and sanitation programs.
16. Summarize factors affecting facility design, space allocation, and equipment
selection.
17. Display an understanding of managerial accounting practices and their various uses.
18. Suggest computer applications for food and beverage operations, and explain the value
of
a fully integrated food service computer system.
19. Identify the variables by which menu engineering software analyzes the profitability
of
menu items.
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