Level 5 (Hospitality Management) Subject: Food and beverage management

This subject will prepare students in the understanding of food and beverage management. Students will have an understanding of developing food and beverage operations, understanding the management of food and beverage operations and evaluating their effectiveness.

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Description

This subject will prepare students in the understanding of food and beverage management. Students will have an understanding of developing food and beverage operations, understanding the management of food and beverage operations and evaluating their effectiveness.

Accreditation

CTH Programme in Tourism and Hospitality

Qualification

This subject forms part of the CTH Programme in Tourism and Hospitality, on completion of all 7 Level 5 subjects you shall receive a CTH Level 5 Advanced Diploma in Tourism Management (UK based qualification).

Requirements

You must be at least 16 years old and must have passed Grade 10 or your GCSEs.
If you have not passed Grade 10 / GCSEs, but are over the age of 21, you may still be considered.
You must be able to speak, read and write in English.
Successful completion of the CTH Level 4 Diploma in Tourism Management.

Duration

This subject can be completed in 3 months.

Subjects

Food and beverage operations:

1.1 The market environment and identify the needs of customers.
1.2 Goals and quality standards and develop costed ideas and concepts to meet identified needs.
1.3 Design aspects that will create the desired atmosphere and conform with corporate identity.
1.4 Menus and drinks lists that meet a range of requirements.
1.5 Safe, efficient and hygienic kitchen, service and storage systems.
1.6 How to comply with the legal considerations of food and beverage operations.

The management of food and beverage operations:

2.1 Procurement systems and controls to ensure that volumes and quality of purchases are maintained within budget.
2.2 The quality and reliability of products and services through effective management of supplier contracts.
2.3 Resources to meet the needs of changing priorities.
2.4 Organisational standards of efficiency, courtesy, personal presentation and hygiene are maintained at all times.
2.5 Promotional activities that are appropriate to the type of food and beverage operation.

The effectiveness of food and beverage operations:

3.1 A range of realistic quantitative and qualitative performance indicators.
3.2 Customer satisfaction and feedback systems.
3.3 Business opportunities from an analysis of competitor information.
3.4 Shortfalls in performance against targets and objectives.

Packages

This course is available via the Online Standard package. This package includes the following:

Online Standard:
- Textbooks
- Introduction Video
- Exam Info
- Q & A Platform
- Concept Videos
- Forums
- Exam Timetable
- Study Schedule
- A Mock Exam & Solutions
- Two Online Sessions with your Lecture

Assessment

You will be required to complete a written assignment to be marked.

What's next

You can continue your studies with SACOB and CTH and complete more subjects that make up this qualification.