Food and Beverage Management (12 Course Package)

20% discount on this course

Duration

24 – 36 months (5–10 hours per week. Each module is offered over a ten week period.)

Course Fees

R73 250 per module (inclusive of all textbooks and examination fees, excludes textbook delivery costs). Talk to us about a discount for full and upfront payment.

Certification

Graduates receive the IHS Short Course Certificate for each module passed as well as an American Hotel and Lodging Educational Institute (AHLEI) award for Food and Beverage Management, as well as an award for each module passed.

Course Description

Students who have completed the Specialisation Package are competent to apply hospitality-specific frontline and management skills within the rooms and food and beverage divisions. The programme introduces students to the hospitality industry and proceeds to cover the management of the front office, housekeeping operations, facilities management, food and beverage management as well as general supervision.

What does the programme cover?

Students are required to complete twelve compulsory modules. Other elective modules are available so talk to us so we can design a learning pathway that suits your needs.

Food Safety: Managing with the HACCP Process

This module presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfactory standards for food establishment guests, staff members, and owners. The module further explores the implementation of sanitation quality, cost control, and risk reduction standards in a food service operation.

Management of Food and Beverage Operations

This module examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.

Purchasing for Food Service Operations

This module will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The module also covers ethics, group purchasing, and electronic purchasing methods, and food safety and defence issues.

Supervision in the Hospitality Industry

This module is aimed at developing effective managerial skills essential to success in the hospitality industry. Topics include how to recruit, select, and train; increase productivity; control labour costs; communicate effectively; manage conflict and change; and use time management techniques. The importance of self-development to enable career progression is emphasised.

Planning & Control for Food & Beverage Operations

This module examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.

Basic Hotel and Restaurant Accounting

This module assists students in developing a basic understanding of hotel and restaurant accounting procedures. Emphasis is placed on computerised accounting systems used in the hospitality industry. Students learn about taxation of business income, the role of governmental agencies, and how to read and analyse financial statements.

Managing Service in Food and Beverage Operations

This module covers beverage service and the management thereof. Content is aimed at enhancing profitability with a focus on marketing. Legal issues related to responsible alcohol service are dealt with. Other topics include control systems, hiring and training, and essential information on a wide range of local and international beverage products. The importance of product knowledge is emphasised throughout.

Hospitality Today - An Introduction

This module takes a management perspective in explaining the organisation and structure of hotels, restaurants, casinos, cruise lines, and clubs. It further examines related topics such as franchising, management contracts, business ethics, human resources and marketing. The hospitality industry’s impact on the national and international economy is examined.

Hospitality Facilities Management and Design

This module examines the management of the physical plant of a hospitality operation. The module takes a systems approach to hospitality facilities issues, while also considering the various functional spaces within a property. Current trends and issues insofar facilities management and design are also covered.

Training and Development for the Hospitality Industry

Students learn how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help the organisation attain its goals. They will discover why training is an important investment for any property, how to train various levels of employees, and how to implement effective instructional design techniques and processes.

Managing Beverage Operations

This module covers beverage service and the management thereof. Content is aimed at enhancing profitability with a focus on marketing. Legal issues related to responsible alcohol service are dealt with. Other topics include control systems, hiring and training, and essential information on a wide range of local and international beverage products. The importance of product knowledge is emphasised throughout.

Leadership and Management in the Hospitality Industry

This course explores management and leadership issues in the hospitality industry, including power and empowerment, communication, goal setting, high performance teams, diversity, managing organisational change, and strategic career planning. Students learn that they shouldn’t manage without leading as well as why traditional management theories don’t fit today’s industry.

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