Course Level 3: Advanced
Estimated Study Time: 2-3 hours
This course introduces you to the functions, operations and organisation of the food and beverage department. You will also learn about food service principles, menu design and objectives, and restaurant layout and design considerations.
The course begins by introducing you to the food and beverage operations within a hotel. The course teaches about the organization and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will learn about best practices in restaurant operations, and the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department.
Next, the course teaches you about restaurant design and layout. You will learn about the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type. The course teaches you the skills and knowledge needed to be able to manage a restaurant effectively, and how to motivate and monitor restaurant team members.
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