This course, addresses successful management and operational tactics used in food and beverage operations, how food service operations improve quality standards while reducing expenses.

It explores ways in which technology can be used to give guests greater value for their dining expenses and improve efficiency

Program objectives:

  • Developing Managerial skills and organization of the Department
  • Developing knowledge about Nutrition in foodservice
  • To be able to synthesize food and drinks menu
  • Knowing of markets and products- Handling purchasing
  • Decide what kind of serving to use, be able to implement and teach
  • Be able to prepare costing, budgets and monitor revenues relative to costs.
  • Be able to assign work for effective performance at work

Management of Food & Beverage OperationsTopics:rvice Industry

  • Organization of Food and Beverage Operations
  • Fundamentals of Management
  • Food and Beverage Marketing
  • The Menu
  • Managing Food Costs and Menu Pricing Strategies
  • Production
  • Food and Beverage Service
  • Sanitation and Safety
  • Facility Design, Layout, and Equipment
  • Financial Management
F&B Manager

Program Academic Coordinator:

  • Mr. Eugenios Savva Hospitality Trainer

Guest Speakers:

  • Dr. Eleni Asprogenous Tourismology specialist
  • Mrs. Aliki Solomonidou- Certified Hospitality Trainer (CHT)
  • Mr. Antonis Antoniou (Anikitou)
  • Mr. Kostas Konstantinou