Food and Beverage Management Warnborough College

Overview

Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.

Aims of the Food and Beverage Management course from Warnborough College

• Explain the role of different food types in human health.

• Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods

• Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.

• Plan menus or list of food products for sale, appropriate to different situations.

• Manage the provision of alcoholic beverages appropriately, in different situations

• Manage the provision of non-alcoholic beverages appropriately, in different situations.

• Describe differences in appropriate management for catering in a range of varying situations.

• Discuss how to manage staff in the food and restaurant industries.

• Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.