Name of the Course : Food and Beverage Management Theory
Course objective
This course is an introductory course on food and beverage Management designed as an overview to prepare students for F&B core courses and to introduce them to special areas. Students will learn the basics of food management and business with an emphasis on the core values of hospitality and responsible management. Students will gain knowledge and understand how the right combination of hard skills (food and beverage management principles) and soft skills (providing exceptional guest service) can maximize profits in hospitality. Additional topics include menu planning and pricing, types of service styles, food and beverage marketing, facility design and layout, financial controls, sanitation, ethics, and legal issues.
Detail of syllabus click here
Book for References
1. Bernard Davis. Food and Beverage Management (5th Edition). Butterworth-Heinemann.
2. Ronald F. Cichy and Paul E. Managing Service in Food and Beverage Operations (2nd Edition).Wise Educational Institute of the Amer Hotel.
3. Bobby George and Sandeep Chatterjee. Food and Beverage Service and Management.
Jaico Publishing House.