COURSE OUTLINE REVIEW DATE: April 2024 . This course has been recoded HOSP2005 from 2019. The course will introduce theories and concepts of soft drinks beverage . 2. This course aims to make students The course consists of two parts, namely kitchen preparation work and food serving. Students will also learn to understand the impacts of placing hazardous objects and toxic substances, discern water quality at workplace, and realize the importance of energy saving and carbon reduction. How to learn a balance between food and seasoning is what the cooks are pursuing, discussing and learning as the main elements of this door. The following factors influence purchasing − 1. the capacity of designing creative tours. Depending on past experiences, students may start out as assistant managers or supervisors and work their way up. 3. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. Food and Beverage Management 3 Credit Hours 8 weeks Prerequisite(s): HOSP100 Please see the Lessons area in the classroom for additional course specific information Table of Contents Course Description Course Scope Course Materials Course Objectives Course Outline & Evaluation Procedures Course Delivery Method In terms of serving, service procedures, marketing strategies, and management skills will be introduced. Basic sentence patterns will be introduced to enhance students' communication skills and train them to become professional hotel workers. Beverage management Nutrition With the level of understanding that we provide you in these concepts, you will leave our course prepared to wow your clients with your knowledge and expert service of food … This course aims to cultivate students' ability to read professional articles and understand them. This type of course is often a part of a program for further culinary arts education. The purchasing department in F&B Services is responsible for purchasing, storing, and issuing the supply of raw food items, canned/bottled beverages, and equipment. The course will take a deeper look at topics in foodservice. Course content also covers the marketing, expansion strategies, and case studies. BFBM1922 Seminars by Food & Beverage Masters (1 credit) In this course, top management from the industry will be invited to have a speech to share their experience and let the students understand what the industry is like. Through practical work, students are expected to become familiar with the operations of a restaurant and acquire skills. Both hotel food service operations and freestanding restaurants will be discussed. Objectives/Content: 1. This course is made up of four modules and an introduction, each exploring one dilemma that food and beverage companies face. This course aims to introduce the health, caring and diets of the elderly, and trains students to care for chronic disease patients. sauce making and applications, exotic cuisines, western ingredients and spices, salads/ appetizers/ side dish making, etc. COURSE OUTLINE Food and Beverage Management Course Description HM 190. In the future, students can pursue sales, marketing jobs, or become receptionist professionals. Course description. Students will also learn to operate and apply SPSS software in statistical analysis, and solve problems related to statistics. Students will also learn about the relation between hospitality/ tourism industry and human resource management, work analysis, work design, the planning and demand of human resources, recruiting and selection of employees, hiring and training employees, and career development of employees. Studying a course in food and beverage management will give you a solid foundation in the field, and will also show your prospective employers that you are committed to your career. In addition to professional knowledge, students will also expected to become more sensitive to art. This course is taken on-camps at Utalii College and includes an industrial attachment for practical experience. Financial Management in Food and Beverage. This course teaches the basic concepts, principles, and procedures of accounting, and the preparation and interpretation methods of main financial statements. This course guides students to learn the skills of creating a project, and understand the differences between "quantitative research" and "qualitative research" through reading literature. Food & Beverage Management professionals may establish their career paths in restaurants, breweries, wineries, resorts, hotels, clubs and convention centres – to name but a few. Food and Beverages Management. Course Outline This qualification has been developed for persons aspiring to become national or international supervisors/managers in any of the three Front of House Departments of the Hospitality Industry. And give practical experience sharing and suggestions for overall marketing planning. ● understand the job descriptions of a bartender and required skills. This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Toronto alone has … This course will enable the student to appraise the components of food, beverage and labor costs within the food service industry. This course introduces the food culture of several oriental and western countries, covering the cultural background, living habits as well as ways and features of dining. k1œŒ,s™J“¹JËv䋟~ùôA¸Îýä'ÔÊ/—`7?¾ûëöú_fžÜؽñ›yù43˜f`¥€-u;9x…­Ö¹I^Áî*RDÏ|œšòž6ª=}ÚGw5þ¼ožR8:¿Cù,>&œê‹±dÁnaSƒÏ¡Í§íUd ª¬3|–Ñ#ôˆš³>´©üfև~à|è. The course teaching can enable students to have accounting knowledge and financial analysis, and then to assist the students to become a management professionals of an enterprise in hospitality industry. This course focuses on the purchasing, pricing, cost management and net profit analysis of the food industry. Students will learn about the industry trends, management and marketing as well as financial planning. To Exercise One'S Skill in Another Countries Food. Catering accounting and financial report analysis. Students will learn to work independently, and organize big dining events or parties through teamwork in the preparation of their future career. This course aims to introduce the knowledge and skills related to hospitality management, and give an overview of the industry. Food and Beverage Cost ControlCourse Outline. This lab course primarily introduces concepts and skills of baking, baking ingredients, and skills of making bread or cakes. Students will apply theoretical knowledge by using applicable tools & equipment and pra ctice a variety of food and beverage service styles and techniques. This course aims to introduce the concepts of itinerary planning, and Food & Beverage Sales Security Division . There are 9 lessons in this course: Human Food … This course aims to enable students to understand basic concepts and functions of management, ways to enhance work efficiency and communication skills. ● The guidelines and developments of diets This course aims to train students to become professional food and beverage managers. This course will also introduce the importance of e-commerce, covering factors that affect the development of e-commerce, important modes of e-commerce, online marketing, and consumers' behaviors. Food and Beverage Management. Students will obtain knowledge on researching, become familiar with analyzing tools, and sharpen their research skills. This course is related to environmental science, covering the environmental management of catering services and laws or regulations regarding the environment. This course will introduce basic knowledge of beer, wine and spirits. ● gain knowledge about wines and tasting analysis Archived offerings The goal is to enable students to understand basic marketing concepts and practice teaching in the restaurant industry through creative marketing applications. This course contains professional Chinese medicine knowledge: kitchen safety and health concept, understanding the characteristics and operation of traditional Chinese medicine ingredients, kitchen workplace ethics, basic skills: Chinese medicine and various ingredients, to understand the special physique and body profile required for the medicinal materials, and fire The level of trials, usually have the basic concept of using the appropriate Chinese medicine materials. This course introduces air catering including the companies, job descriptions of each department, kitchen utensils used, and the sales operations of airline companies. A world of local and international opportunities awaits you when you graduate. Students will thus understand the primary applications of information management in the hospitality field, know how to select quality products, and operate the system to enhance management efficiency. Other topics include : This course provides students with a broad overview of the basic structure of large meetings, banquets and trade shows. Soft Drinks is non alcoholics beverage, including coffee、 tea and cacao. ● The relation between diets and chronic diseases such as cardiovascular diseases, cancers, and diabetes, etc. Here, aspirants who possess a graduation degree in hotel/ hospitality management are preferred. This course examines the complexities of food and beverage management. In addition to understanding the equipment needed for food preparation, students will also learn to arrange the setting of a kitchen and the overall operation procedures. Job Titles: Hotel/Resort Clerk or Cashier Food Service Clerk . Course Summary Hospitality 309: Food & Beverage Service & Operations has been evaluated and recommended for 3 semester hours and may be transferred to over 2,000 colleges and universities. Food and Beverage Management: This is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. Students will sharpen their researching skills by learning about theories, participating in group discussions, and creating projects. Students will also learn to integrate their needs, interests, skills and personal characteristics to meet the needs within the industry. The course aims to enable students to understand food hygiene and safety concepts, covering food hazard analysis, food safety regulations, causes of food poisoning, the cleaning and disinfection of utensils, as well as environmental sanitation and management. In food and beverage management specifically, there is a greater focus placed on communication with customers and the specific challenges that come with running an eatery. On the other hand, to pursue a PG course in the field of Food and Beverage Services, candidates need to be graduates. The Management of Food and Beverage in Hotel Service. This course introduces the thinking and behavioral patterns of different types of consumers as well as the cultural environments and decision making processes. The third year which leads to the award of the Cardiff Metropolitan University BA(Hons) International Food & Beverage Management is designed to aspire individuals to take up a managerial role in the intriguing field of Food & Beverage and related industries. This course enables students to practice different cooking methods of various countries. Students will acquire knowledge and analyzing skills in the preparation for their future career. To establish or enhance the professional functions of coffee brewing and the ability to engage in coffee business management, The following is a typical product purchasing cycle − The purchasing department works with accounts department to keep the information on allocated budget and balance budget. Emphasis will be placed on the importance of environmental sanitation, ways to maintain satisfactory air quality, and ways to deal with wastes and reduce noises. You will be presented with a set of video lectures and guest speakers. Students are expected to apply acquired knowledge in their daily life and professional field. This course explores the core principles and practices of food and beverage management systems. Practice 1: Preparing Bonito flakes/ Katsuobushi soup) 3 hours credit. equip students with Recreational Attendant Travel Agent . Purchase and to Control the Cost of Food and Beverage. This course has been designed to give an insight into the industry and the skills required for obtaining employment in Cafes, Hotels, Bars or Restaurants. Students were asked to fill in the feedback form and interact with the reporter to improve the fluency of the next report. 5. 4. CBEDS Number: 4420. cloud computing, new business modes might be created, and whether old management theories will still apply nowadays becomes uncertain. After successfully taking this course, students will be capable of working as commis 3 or commis 2. Franchising is the best strategy to expand operations and increase revenue. The course aims to explore the meaning and purposes of statistics, and train students to apply problem solving skills at workplace. The online Food and Beverage Management Course requires 50 hours to complete the course in full. will be introduced; then procedures of mixing beverages will be taught to reinforce students' acquired knowledge. Both theories and practical work will be introduced in the class to equip students with basic knowledge and work ethics about the hospitality and tourism industry. Therefore, this course enables students to understand the industry of chain restaurants and their operation strategies. ● taste and appreciate various kinds of wine Due to the invention of social media, smart phones, mobile commerce and These lectures combine an accessible introduction to specific topics integrated with interviews of managers and experts that will give precious insights and examples to the participants. Diploma in Food and Beverage Services is a course that train students in the basics of restaurant cooking and baking, food safety procedures and nutrition. This course aims to guide students to create a performace project by integrating their four years of studies and internship experiences. This course introduces the concepts and skills of baking including understanding the ingredients and making cakes or bread. Empasis will be placed on the management of e-commerce and ways to create new opportunities by using information technology. This course introduces the concepts of nutrition and attributes of food. This is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. Definitions of modern aesthetics will be given, and students will learn about the nature of food aesthetics to enhance their understanding of the history of cuisines. The ultimate goal is to equip students with the ability to successfully run a chain restaurant in the future. GENERAL COURSE DESCRIPTION: This course focuses on the principles and procedures involved in effective cost control management for food, beverage and labour in the Hospitality Industry. Etiquette can be divided into two parts: basic etiquette (dieting, clothing, accommodation, and transportation), and social etiquette (at business occasions, reception, interviewing, public affairs, and diplomatic etiquette). It examines the operational efficiency of food and beverage production and service facilities in the international hospitality industry. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. Enclose phrases in quotes. Students will have hands-on learning opportunities. Management Information System in The Hospitality Industry. To enable students to understand the types of coffee and learning methods, as well as business management practices, Practice 3: Making sushi, Temaki sushi (hand rolls), Marketing Management in Food and Beverage. Students will also be guided to cultivate work ethics and enthusiastic work attitude. This course introduces basic principles of nutrition, and the essential nutrients humans need. Throughout the course, students will cultivate creative thinking skills and learn teamwork. Students will also learn to design menus by creating a diversified content. With the actual drill operation, the theory is followed by practice and step by step. CBEDS Title: Food and Hospitality Services. During the course, non-alcoholic beverages (tea, juice, coffee, etc.) The course mainly explains the creative marketing development of catering products, catering marketing promotion design, and catering industry marketing examples. The course will introduce the history of various soft drinks. Students will learn to analyze financial statements and organize funds, skills required for professional financial managers. Students will also be given a topic for them to discuss after the speech. In this course, you will explore the challenges and opportunities that come with opening a food and beverage establishment. The student will learn cost calculation and sales concepts and their relationship with profits. Through innovative curriculum, students will be able to exercise their ideas, and gradually acquire skills to design itineraries for cuisine tours and international tour packages. Food and seasoning have always been inseparable. The program allows students to visit famous culinary schools, food factories and wineries. We will take an in depth look at F & B operations from a management and control perspective. By the end of this semester, students are expected to understand the procedures of air catering. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. The curriculum is designed to teach students what the hospitality service is, and makes students understand the required attributes and skills of This course is to introduce the rich history on Chinese food culture, including “eight regional cuisines” to students and encourage them to develop and to promote traditional Chinese cooking skill and cooking methods with creative ideas. Students also gain some knowledge in business management like accounting; cost control, human resources etc. This course is delivered online through eLearning. Food & Beverage Management: Università BocconiHotel Management: Distribution, Revenue and Demand Management: ESSEC Business SchoolDairy Production and Management: The Pennsylvania State UniversityWeight Management: Beyond Balancing Calories: Emory University The Food and Beverage Management courses in this diploma program have been designed to prepare you with the job skills for success in the restaurant and foodservice industry and the leadership skills for a … Group discussions and presentations will also be conducted to reinforce students' knowledge. Learning Outcomes: Besides, practical guidelines and operation procedures will be illustrated to make students understand how to outline standard operating procedures. Concerning kitchen preparations, students will learn about This course introduces the origins of menus, and makes students understand the role and importance of menus. This course introduces the features, systems, development process and types of leisure clubs. 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