The program is addressed to the Managing and Supervisory members of Food & Beverage Department in a Hotel or Catering Establishment, one of the most important parts in the Catering sector. This course, addresses management and operational tactics used in F&B operations.
It provides insight on how operations develop and improve quality standards while reducing expenses. It explores ways in which the use of technology can improve efficiency and achieve greater value for guest’s experience! It is also an obligatory course for the F&B Management Specialization
Program main objectives are the Development of Managerial skills and organization of the Department. The Development of knowledge about Nutrition in food service and synthesize food and drinks menu.Managers, to be able doing the costing and budgets, as well as monitor revenues relative to costs. Also, to assign work for effective performance at work