Food and Beverage Specialisation Package

 



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– Duration –

12 – 15 months (5–10 hours per week). Each module is offered over a ten week period.

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– Course fees –

R31,250 (inclusive of all textbooks and examination fees, excludes textbook delivery costs). Talk to us about a discount for full and upfront payment.

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– Certification –

Graduates receive the Specialisation Certificate awarded by the American Hotel and Lodging Educational Institute (AHLEI), as well as a single course certificate for each module passed.

Course Description

Students achieving the specialisation package in Food and Beverage Management are competent to apply hospitality-specific frontline and management skills within the food and beverage department. Additional areas covered include supervision, food safety, planning and control for food and beverage operations and purchasing.

 

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What does the programme cover?

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

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.

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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.

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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.

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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.

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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.

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