SACOB

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.