This course will provide learners with the opportunity to understand daily activities and procedures involved in food and beverage operations. Emphasis will be placed on developing a range of practical operational skills, such as menu planning and recipes suitable for different events.
Application of this course will focus on developing one’s understanding of the processes involved in planning, implementing and evaluating a food and beverage service for a hospitality event or small business.
Learners will also be introduced to basic considerations regarding financial aspects of the food and beverage industry, including, purchasing, costing and selling price models.
- 24 Contact Hours
This course is designed for small business caterers and persons interested in the hospitality and events management industry.
On completion of this course, learners will be able to:
- Understand various food and beverage production and service systems
- Select appropriate menu options for hospitality events
- Understand financial considerations in food and beverage operations