Learn more about the functions and operations of the food and beverage department in the hospitality industry. This free online Hospitality Management Studies course focuses on Food and Beverage Services. You will be introduced to the functions, operations, and organisation of the food and beverage department in the hospitality industry. This course also provides information on service principles, menu design and objectives, and restaurant layout and design considerations. You will also look into the organisation and key duties of restaurant staff.
| College | Alison |
| Course ID | 187740 |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Define the food and beverage departments of a hotel • Describe the different functions of the food and beverage departments • Explain the duties of key positions in the restaurant and kitchen • Explain the characteristics of the different types of menu • Explain and understand the different approaches to menu pricing • Describe the process of menu design • Explain and understand the steps involved in table setting • List the common types of tableware found in most restaurants • Explain the considerations involved in restaurant layout and design • Define restaurant ambiance |
| Course Code | 1386 |
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