Course description
The course begins by introducing the food and beverage operations within a hotel. You will learn about the different functions of the food and beverage department including its relationship to other hotel departments such as room service and the stewarding department. This course will also discuss key restaurant positions and the specific duties of a food and restaurant manager. You will also learn how to implement the best practices and procedures in restaurant staffing.
You will then study the classification of the different modes of food and beverage operation and the characteristics of services based on market segments. This course will also discuss different customer types such as the leisure, education, and industrial market. You will also gain an understanding of the different types of menu, the objectives of menus, and the comparison of different menu types. In addition, you will study the five food groups and the requirements for a balanced diet.
In the food and beverage industry, the menu is the plan used to achieve the organization’s profit objectives and to satisfy customers' desires. With this course, you will learn the main factors that influence the menu planning process, the different approaches to menu pricing, the process of menu design, and even the steps involved in a table setting. You will also learn the considerations involved in restaurant layout, design and ambience. To improve your understanding of the nuances of food in the hospitality industry, take this free online course today!
Upcoming start dates
Training content
Module 1: Introduction to the Food and Beverage Sector
Description: This module focuses on the food and beverage sector in a hotel. You will become knowledgeable on the different functions of the food and beverage departments as well as the key restaurant positions.
- Learning Outcomes
- Introduction to the Food and Beverage Sector
- Restaurant Organizaion and Duties of Key Positions
- Lesson Summary
Module 2: Food and Beverage Services
Description: In this module, you will learn about various aspects of food and beverage services. You will learn about the five food groups and what is needed for a balanced diet. This module also teaches you about different menu types.
- Learning Outcomes
- Classification of Food and Beverage Services
- Food and Beverage Service Principles
- Lesson Summary
Module 3: Restaurant Operations Planning
Description: This module provides you with knowledge on a number of areas associated with restaurant planning. You will learn about the menu planning process as well as the steps involved in setting a table correctly.
- Learning Outcomes
- Menu Planning and Design
- Knowledge of Food and Beverage Services
- Lesson Summary
Course assessment
- Assessment: Hospitality Management Studies - Food and Beverage Services - Course Assessment
Certification / Credits
By the end of this course, you will be able to:
- Define the food and beverage departments of a hotel
- Describe the different functions of the food and beverage departments
- Explain the duties of key positions in the restaurant and kitchen
- Explain the characteristics of the different types of menu
- Explain and understand the different approaches to menu pricing
- Describe the process of menu design
- Explain and understand the steps involved in table setting
- List the common types of tableware found in most restaurants
- Explain the considerations involved in restaurant layout and design
- Define restaurant ambiance
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