This course will introduce the correct way to hold a knife and skills of using a knife. This course introduces the concepts and skills of baking including understanding the ingredients and making cakes or bread. Students will also be guided to compare the differences of dining habits among different countries as a way to understand the relationship between dining and culture influences. This course is related to environmental science, covering the environmental management of catering services and laws or regulations regarding the environment. Completing an online course in food and beverage management can prepare individuals for a variety of careers. This course introduces the origins of menus, and makes students understand the role and importance of menus. Toronto alone has … In this course, you will explore the challenges and opportunities that come with opening a food and beverage establishment. This course aims to introduce the knowledge and skills related to hospitality management, and give an overview of the industry. Interactive activities and hands-on experiences will be given to enhance students' learning results. Food & Beverage Sales Security Division . The course will introduce theories and concepts of soft drinks beverage . Through practical work, students are expected to become familiar with the operations of a restaurant and acquire skills. Students will learn about the importance of caring for the eldly and healthy diets. Course Description: Restaurant management course is designed as the capstone course for the food service portion of the SHRM curriculum. The course will introduce the history of various soft drinks. This course aims to combine theories of hospitality management with practical work. The course will introduce the definitions of biostatistics, related concepts and terms. Students will also learn how to categorize, purchase and store ingredients and discern the chemical changes ocurring during the cooking process. This course aims to make students Course Duration. COURSE OUTLINE REVIEW DATE: April 2024 . Students will have hands-on learning opportunities. cooking skills, menu design, time control, and kitchen management. The course consists of two parts, namely kitchen preparation work and food serving. This course introduces the operations of a restaurant, covering interior design, menu planning, cost control and staff arrangements as well as the way meals are served and the equipment is used in the food industry. This course establishes coffee brewing professional functions and business management knowledge. This class aims to give an overview of the hardwares and softwares used in the information system of the hospitality field. 2. ● understand the job descriptions of a bartender and required skills. Practice 1: Preparing Bonito flakes/ Katsuobushi soup) Students will acquire knowledge and analyzing skills in the preparation for their future career. 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. Course content also covers the marketing, expansion strategies, and case studies. Food and Beverage Cost ControlCourse Outline. ● understand the procedures of wine making Students will obtain knowledge on researching, become familiar with analyzing tools, and sharpen their research skills. There are 9 lessons in this course: Human Food … 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. 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. Students also gain some knowledge in business management like accounting; cost control, human resources etc. You will be presented with a set of video lectures and guest speakers. professional hospitality personnel. Food and Beverages Management. The correlations among consumers' behaviors, marketing strategies and product pricing will also be illustrated. 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). Occupational Health and Safety Management. HOSPITALITY MANAGEMENT: FOOD AND BEVERAGE(Phasing Out - Only students who have previously studied this qualification will be allowed to register) ND: (national diploma) To meet the demanding standards of the industry, the course covers a wide spectrum of subjects. The curriculum is designed to teach students what the hospitality service is, and makes students understand the required attributes and skills of In addition to professional knowledge, students will also expected to become more sensitive to art. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. Management of Food and Beverage to Protect Environment. A world of local and international opportunities awaits you when you graduate. News events and scenarios will be covered to reinforce students' knowledge. 4. Job Titles: Hotel/Resort Clerk or Cashier Food Service Clerk . Learn about the types and characteristics of Chinese pasta snacks and the types and applications of raw materials. ● taste and appreciate various kinds of wine Besides, practical guidelines and operation procedures will be illustrated to make students understand how to outline standard operating procedures. We will take an in depth look at F & B operations from a management and control perspective. 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. This lab course primarily introduces concepts and skills of baking, baking ingredients, and skills of making bread or cakes. Recreational Attendant Travel Agent . This course is taken on-camps at Utalii College and includes an industrial attachment for practical experience. Practical skills will be covered as well such as making beverages, coffee, and tea. Objectives/Content: 1. cloud computing, new business modes might be created, and whether old management theories will still apply nowadays becomes uncertain. Courses involve business essentials, such as accounting, budgeting, resource and time management, and marketing. 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. With the actual drill operation, the theory is followed by practice and step by step. The goal is to enable students to understand basic marketing concepts and practice teaching in the restaurant industry through creative marketing applications. Archived offerings This course explores the core principles and practices of food and beverage management systems. This course aims to introduce the health, caring and diets of the elderly, and trains students to care for chronic disease patients. The major Chinese cuisine includes Cantonese cuisine, Hunan cuisine, Jiangzhe Cuisine, Peking cuisine, Sichuan cuisine, Fjjian cuisine, Anhui cuisine and Taiwanese cuisines. The course will introduce theories and concepts of beverage management, including the history and kinds of coffee and tea. Course Fee: $165. 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. Concerning kitchen preparations, students will learn about 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. ● The guidelines and developments of diets This course teaches the basic concepts, principles, and procedures of accounting, and the preparation and interpretation methods of main financial statements. GENERAL COURSE DESCRIPTION: This course is an introduction to the Food and Beverage Service Industry. 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. ● gain knowledge about wines and tasting analysis Practice 3: Making sushi, Temaki sushi (hand rolls), Marketing Management in Food and Beverage. Typical employers include restaurants, bars, resorts, cruise ships, hotels, catering companies, and event centers. 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 learn to analyze financial statements and organize funds, skills required for professional financial managers. Students will understand the relationship between the hotel industry and the tourism industry through lectures. Use a + to require a term in results and - to exclude terms. Students are expected to apply acquired knowledge in their daily life and professional field. The program allows students to visit famous culinary schools, food factories and wineries. Food and seasoning have always been inseparable. 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. A food and beverage studies course prepares the student to create recipes, but also learn how to prepare, sell, bottle, and otherwise market a business in this field. This course will allow students to gain a deeper understanding of terms commonly used in the hotel industry, and enhance their confidence while speaking English. On the other hand, to pursue a PG course in the field of Food and Beverage Services, candidates need to be graduates. 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 introduces food ingredients and innovative cooking methods to achieve the following objectives. After students graduate, they can apply for jobs at bakeries and restaurants, or start their own business. Students will learn about the industry trends, management and marketing as well as financial planning. Group discussions and presentations will also be conducted to reinforce students' knowledge. Management and organizing skills will also be covered. It examines the operational efficiency of food and beverage production and service facilities in the international hospitality industry. Depending on past experiences, students may start out as assistant managers or supervisors and work their way up. ● Dietary sources, physiological roles, and major nutrients This course gives an overview of the hospitality and tourism industry and introduces the features of human resource management in the industry. Subject Area: Business Management. The course aims to strengthen students' interpersonal skills while dealing with peers, supervisors, and customers. 2. ACF Approved CEH: 30 Hours. 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. This course is delivered online through eLearning. Students will learn to work independently, and organize big dining events or parties through teamwork in the preparation of their future career. 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. The course introduces nutrient requirements for each age group, and the relationship between nutrients requirements, cooking methods and food supply in restaurants. The course is highly relevant to all club managers, as it provides an insight into the delivery of food and beverage services within successful clubhouse operations. This type of course is often a part of a program for further culinary arts education. This course introduces the professional knowledge of catering including kitchen safety, food sanitation, kitchen operation skills, work ethics, basic meat processing, The Management of Leisure Time Business. This course examines the complexities of food and beverage management. And give practical experience sharing and suggestions for overall marketing planning. Emphasis is placed on stimulating students' creativity and integrating environmental sustanability. Throughout the course, students will cultivate creative thinking skills and learn teamwork. This course aims to introduce the concepts of itinerary planning, and This course enables students to practice different cooking methods of various countries. 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. 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. Students will also be guided to cultivate work ethics and enthusiastic work attitude. The Management of Food and Beverage in Hotel Service. Through case studies and thought-provoking questions, students will be guided to integrate theories with practical work. This course introduces the aesthetics of food preparation, its artistic expression and interpretations. Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. 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. Catering accounting and financial report analysis. ● Essential nutrition in the life cycle By the end of this semester, students are expected to understand the procedures of air catering. This course will enable the student to appraise the components of food, beverage and labor costs within the food service industry. 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. Candidates are eligible to pursue a Food and Beverage Services course offered at the UG level if they have completed their 10+2 from a recognised board with passing marks. 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. Purchase and to Control the Cost of Food and Beverage. 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. Students will sharpen their researching skills by learning about theories, participating in group discussions, and creating projects. This course has been recoded HOSP2005 from 2019. Course description. Practice 2: Creative Japanese cuisines 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 relation between diets and chronic diseases such as cardiovascular diseases, cancers, and diabetes, etc. Students will also learn to design menus by creating a diversified content. Students can be integrated in the process of classroom learning. Students were asked to fill in the feedback form and interact with the reporter to improve the fluency of the next report. This is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. During the process, students' innovative potentials will be explored. This course introduces the features, systems, development process and types of leisure clubs. This course is made up of four modules and an introduction, each exploring one dilemma that food and beverage companies face. 5. Other topics include : This course aims to introduce the basics of leisure recreation business management (LRBM). This course introduces the thinking and behavioral patterns of different types of consumers as well as the cultural environments and decision making processes. Both hotel food service operations and freestanding restaurants will be discussed. Soft Drinks is non alcoholics beverage, including coffee、 tea and cacao. Here, aspirants who possess a graduation degree in hotel/ hospitality management are preferred. The online Food and Beverage Management Course requires 50 hours to complete the course in full. Empasis will be placed on the management of e-commerce and ways to create new opportunities by using information technology. This course will introduce basic knowledge of beer, wine and spirits. If you aspire to create memorable experiences for dining guests and have the passion and drive to work hard to achieve results, Centennial College's Food and Beverage Management program is for you. In the future, students can pursue sales, marketing jobs, or become receptionist professionals. Mandatory SmartServe certification addresses the legal responsibilities and obligations of serving alcohol in a licensed establishment. After successfully taking this course, students will be capable of working as commis 3 or commis 2. The following factors influence purchasing − 1. The course aims to explore the meaning and purposes of statistics, and train students to apply problem solving skills at workplace. Students will also be guided to discuss the reasons why some domestic and international chain restaurants succeeded or failed. Learners of the course will receive instant access to our interactive student learning portal, which offers 24/7 access to the Food and Beverage Management Course. Basic sentence patterns will be introduced to enhance students' communication skills and train them to become professional hotel workers. Students will apply theoretical knowledge by using applicable tools & equipment and pra ctice a variety of food and beverage service styles and techniques. 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. 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. The course introduces the use of e-commerce in the catering and hospitality industry to invent new management styles. This course discusses the green industry, green catering, and organic farming to familiarize students with the global trend. The course will take a deeper look at topics in foodservice. In terms of serving, service procedures, marketing strategies, and management skills will be introduced. Enclose phrases in quotes. The course introduces the theories and concepts of beverage management, covering the history of domestic and international beverages. Students will also learn to operate and apply SPSS software in statistical analysis, and solve problems related to statistics. This course focuses on the purchasing, pricing, cost management and net profit analysis of the food industry. By the end of the semester, students should have acquired skills equivalent to Level B Certification and be able to make quality products. Financial Management in Food and Beverage. Franchising is the best strategy to expand operations and increase revenue. Example: +water -Europe A classmate gave a special report and discussed the contents of the report with other students. 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 … Due to the invention of social media, smart phones, mobile commerce and Course Format. Make you aware of the scope of the food service industry. 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. 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. sauce making and applications, exotic cuisines, western ingredients and spices, salads/ appetizers/ side dish making, etc. Students will obtain knowledge on purchasing and management, both of which are essential skills for professional managers. (Recommend Food & Beverage Control Systems precede this course.) This course is designed to help students explore a variety of career options, and help students become professioanls in their chosen field after they graduate from college. Therefore, this course enables students to understand the industry of chain restaurants and their operation strategies. Instructor: Amber Johnson. Students are expected to acquire basic baking skills in the end of this semester. This course provides students with a broad overview of the basic structure of large meetings, banquets and trade shows. will be introduced; then procedures of mixing beverages will be taught to reinforce students' acquired knowledge. 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. In summary, here are 10 of our most popular food and beverage courses. Location of … Other details such as purchasing, packaging, and maintenance will also be illustrated in a plain way. the capacity of designing creative tours. Course content covers the green industry, green diets, the emergence of green restaurants, and the catering systems of green restaurants as well as organic farming. Course Description: This course will study budgeting, analysis of food and beverage costs, labour cost control and the control of various direct and indirect costs that affect the food and beverage department. equip students with To establish or enhance the professional functions of coffee brewing and the ability to engage in coffee business management, 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 This course introduces the concepts of nutrition and attributes of food. This course introduces the basic methodology of creating a research project and the steps of researching processes to make students understand a conceptual research framework. Size of F&B Organization 2. To enable students to understand the types of coffee and learning methods, as well as business management practices, COURSE OUTLINE REVIEW DATE: January 2025 . This course aims to guide students to create a performace project by integrating their four years of studies and internship experiences. 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. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. CBEDS Title: Food and Hospitality Services. 3 hours credit. This course explores basic concepts of financial management including financial analysis and evaluations as well as the applications of financial management and decision making in the food industry. The course mainly explains the creative marketing development of catering products, catering marketing promotion design, and catering industry marketing examples. Students will also dine in popular restaurants, and visit scenic spots to enhance their understanding of the diet culture in Europe and broaden their worldviews. The student will learn cost calculation and sales concepts and their relationship with profits. This course aims to enable students to understand basic concepts and functions of management, ways to enhance work efficiency and communication skills. Students will learn about the life cycle nutrition and vatering services. 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. Course Approved by: The American Culinary Federation. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills. 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 Course Description: This course is designed to prepare students for entry level employment in the hospitality During the course, non-alcoholic beverages (tea, juice, coffee, etc.) Upon the completion of this course, students will know how to reach their goals, cultivate professional attitude, understand terminologies about management, and become familiar with management tools, all of which are essential skills required for management talents. 3. This course introduces air catering including the companies, job descriptions of each department, kitchen utensils used, and the sales operations of airline companies. This course introduces an overview and organizational structure of the hotel industry domestically and abroad. CBEDS Number: 4420. We all interact with the food and beverage industry, whether it is as staff or as a customer. Learning Outcomes: The ultimate goal is to equip students with the ability to successfully run a chain restaurant in the future. To Exercise One'S Skill in Another Countries Food. This course mainly discusses students understand the development trend of the catering industry, and through course teaching, group discussions, seminars and other teaching methods to deepen students' understanding of the catering industry. Students will also learn to integrate their needs, interests, skills and personal characteristics to meet the needs within the industry. This course aims to train students to become professional food and beverage managers. 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