Online Hotel Management Course
Online Hotel Management Course / F&B Course India – Study and Exam Online
Certificate in Food & Beverage
Study Units / Chapters
Introducing food and beverage management
Introduction
Size and scope of food and beverage operations
Food and beverage management
Managing the meal experience
The restaurant sector
Introduction
Full service restaurants and licensed retail
Hotel restaurants and private clubs
Fast food
Contract, travel and public sector catering
Introduction
Contract catering
Travel catering
Public sector
Developing the concept
Introduction
The concept
Feasibility study
The business plan
Financing the operation
Facility design and layout
Further reading
The menu: Food and beverage
Introduction
Type of menus
Menu offering
Menu pricing
Food and beverage operations
Purchasing and storage
Introduction
Purchasing
The purchasing procedure
Price and quality performance
The purchasing of foods
The purchasing of beverages
Receiving of food
Storing and issuing food
Stocktaking of food
Receiving of beverages
Storing and issuing of beverages
Food and beverage operations
Production and service
Introduction
Food production methods
Beverage production methods
Food and beverage service methods
Food and beverage control
Introduction
The objectives of food and beverage control
Special problems of food and beverage control
The fundamentals of control
The reality of control
Setting the budget and break-even analysis
Basic concepts
Methods of food control
Methods of beverage control
EPOS reporting
Food and beverage control checklists
Revenue control
Profit sensitivity analysis and menu engineering
Systems of revenue control
Computerized systems
Forecasting
Operating ratios
Staffing issues
Introduction
Structure of labour
Recruitment
Staff turnover
Staff training
Legal framework
Staff scheduling
Supervision and communication
Further reading
10 Food and beverage marketing
Marketing
Advertising
Public relations
Merchandising
Sales promotion
Personal selling and up selling
Managing quality in food and beverage operations
What is quality?
Why is quality important?
Managing quality in food and beverage operations
A systematic approach to quality management
Developing approaches to quality management
Examples of quality management in practice
Trends and developments
Introduction
Consumer trends
Environmental issues
Financing the operation
Ethical issues
High tech food
Career Opportunities
Food and beverage attendant
Bar attendant
Host / Hostess
Bottle shop attendant
Room service staff Kitchen hands
Cooks
Chefs
Catering staff
Cafe and fast food outlet cooking crew
Housekeeping and laundry staff
Small business catering operations
Retail food outlets
For Course Fees Details Click Here (or) copy and Paste the below link to your Browser :
http://www.royaleinstitution.com/F&B.html
or mail us: [email protected] / 08190920210
For SHORT COURSES : Click Here
For FAST TRACK COURSES : Click Here
For FEES DETAILS: Click Here
For ENROLLMENT: Click Here
For Course and Fees Details : [email protected] (or) 08438113445
Course Tag:
Online Hotel Management Course India, Certificate in Food & Beverage, Online Food & Beverage Course, Food & Beverage Courses, Hotel Management Course in Mumbai, Food & Beverage courses Mumbai, Hotel Management Course in Chennai, Food & Beverage courses Chennai, Hotel Management Course in Bangalore, Food & Beverages Bangalore, Hotel Management Course in Kolkata, Food & Beverages courses Kolkata,Hotel Management Course in Pune,Hotel Management Course in Ahmedabad, Hotel Management courses in Delhi, Hotel Management courses in New Delhi, Hotel Management courses in Hyderabad, Hotel Management in Cochin, Hotel Management courses Patna, Hotel Management courses Jaipur, Hotel Management courses Patna, Hotel Management courses Bhopal, Hotel Management courses Jaipur, Hotel Management courses Bhubaneswar,Hotel Management courses Chandigarh.
www.royaleinstitution.com
Certificate in Food & Beverage
Study Units / Chapters
Introducing food and beverage management
Introduction
Size and scope of food and beverage operations
Food and beverage management
Managing the meal experience
The restaurant sector
Introduction
Full service restaurants and licensed retail
Hotel restaurants and private clubs
Fast food
Contract, travel and public sector catering
Introduction
Contract catering
Travel catering
Public sector
Developing the concept
Introduction
The concept
Feasibility study
The business plan
Financing the operation
Facility design and layout
Further reading
The menu: Food and beverage
Introduction
Type of menus
Menu offering
Menu pricing
Food and beverage operations
Purchasing and storage
Introduction
Purchasing
The purchasing procedure
Price and quality performance
The purchasing of foods
The purchasing of beverages
Receiving of food
Storing and issuing food
Stocktaking of food
Receiving of beverages
Storing and issuing of beverages
Food and beverage operations
Production and service
Introduction
Food production methods
Beverage production methods
Food and beverage service methods
Food and beverage control
Introduction
The objectives of food and beverage control
Special problems of food and beverage control
The fundamentals of control
The reality of control
Setting the budget and break-even analysis
Basic concepts
Methods of food control
Methods of beverage control
EPOS reporting
Food and beverage control checklists
Revenue control
Profit sensitivity analysis and menu engineering
Systems of revenue control
Computerized systems
Forecasting
Operating ratios
Staffing issues
Introduction
Structure of labour
Recruitment
Staff turnover
Staff training
Legal framework
Staff scheduling
Supervision and communication
Further reading
10 Food and beverage marketing
Marketing
Advertising
Public relations
Merchandising
Sales promotion
Personal selling and up selling
Managing quality in food and beverage operations
What is quality?
Why is quality important?
Managing quality in food and beverage operations
A systematic approach to quality management
Developing approaches to quality management
Examples of quality management in practice
Trends and developments
Introduction
Consumer trends
Environmental issues
Financing the operation
Ethical issues
High tech food
Career Opportunities
Food and beverage attendant
Bar attendant
Host / Hostess
Bottle shop attendant
Room service staff Kitchen hands
Cooks
Chefs
Catering staff
Cafe and fast food outlet cooking crew
Housekeeping and laundry staff
Small business catering operations
Retail food outlets
For Course Fees Details Click Here (or) copy and Paste the below link to your Browser :
http://www.royaleinstitution.com/F&B.html
or mail us: [email protected] / 08190920210
For SHORT COURSES : Click Here
For FAST TRACK COURSES : Click Here
For FEES DETAILS: Click Here
For ENROLLMENT: Click Here
For Course and Fees Details : [email protected] (or) 08438113445
Course Tag:
Online Hotel Management Course India, Certificate in Food & Beverage, Online Food & Beverage Course, Food & Beverage Courses, Hotel Management Course in Mumbai, Food & Beverage courses Mumbai, Hotel Management Course in Chennai, Food & Beverage courses Chennai, Hotel Management Course in Bangalore, Food & Beverages Bangalore, Hotel Management Course in Kolkata, Food & Beverages courses Kolkata,Hotel Management Course in Pune,Hotel Management Course in Ahmedabad, Hotel Management courses in Delhi, Hotel Management courses in New Delhi, Hotel Management courses in Hyderabad, Hotel Management in Cochin, Hotel Management courses Patna, Hotel Management courses Jaipur, Hotel Management courses Patna, Hotel Management courses Bhopal, Hotel Management courses Jaipur, Hotel Management courses Bhubaneswar,Hotel Management courses Chandigarh.
www.royaleinstitution.com