Food & Beverage Management

Programme:

Class i - the service of food and beverages
A- gastronomic management
i- quality service
a-aspects of the quality of the service. Its content
b- clients’ essensial necessities.
C- clients’ special necessities
Ii- the service of food and beverages in hotels
Iii- the importance of the food and beverage personnel training

Class ii - food and beverage operation at different points of sale: restaurant-bar-room service.
I- restaurant
1-the sucessful way of a restaurant
a. Efficient management
b. Quality food and beverage
c. Uniform preparation
d. Attentive service
e. Pleasant environment
f. Satisfactory value
2- the service at the restaurant
a. Service times
b. Presentation of the wine lists
c. Presentation of the menu
d. Technique to take the order
3- types of services and diverse arrangements
a. Russian service or with side table
b. French service
c. English service
d. American service
4- saying goodbye
a. Payment
b. Tip
c. Saying goodbye to the client
5- restaurant categories
a. Standard
b. Temporary
c. Specialized
d. Familiar
e. Fast food
6-decoration
7-techniques to achieve the sale: suggestive sales
a. Suggestive sale
b. The sale’s structure
ii-bar
a. The place
b. The personnel
c. The equipment
d. Times
e. Food and beverage
f. Tasks
iii- room service
a. The order taker
b. The rooms service waiter
c. Amenities
d. Minibar

class iii- events
1-banquet service
a-types of events
b-types of service
ii-sequence of service and preparation of events
a- necessary information to begin the service before the event
b- preparation of the reception
c- preparation of the hall
d-preparation of the lateral positions

class iv – human resources and food and beverage
i- food and beverage personnel
a-recruitment
b- performance<
c- organization chart of the food and beverage area
ii-food and beverage sepervision and service personnel
iii-personnel of food production

class v – material resources for food and beverage
i-physical plant
a-reception area
b-warehouse area<
c-area of previous preparations
d-area of final preparations>
e-area of distribution and service
f-secondary process to the production line
ii-determination of necessary places for each area
iii-equipment
a-classification of the equipments according to their functions
b-materials of the equipments
c-equipment’s sources of energy
iv-furnishings for restaurants and banquets
a-tables
b-chairs
c-armchairs
d-setting up of different services
e-service cupboards
f- side table (gueridón)
g- pastry cart
v-set of dishes, glassware and cutlery

class vi – protocol and ceremonial
i-ettiquete, protocol and ceremonial
a- ceremonial divisions
ii- right law, lateral order. Lineal order.
Iii- precedences
a- precedence general principles
iv- table
a- precedences in tables
b- distribution of guests
c- invitations to dinners or receptions

class vii- dealing with complaints
i- “our clients”
ii- client’s complaints
a. Definition of complaint
b. Causes of the complaint
c. The negative side of complaints
d. Ways of performing before complaints
e. The 8 steps to the correct handling of complaints

Class viii-control of food and beverage costs
I- concept and elements of costs
Nature of costs’ information control of costs control of ingredients control of the preparation methods to report costs methods to report food costs personnel report of costs operation report of expences
Ii- menu types of menu layout of the menu design of the menu client’s necessities and desires standardization of the recipes planning of a menu dishes that add prestige to a menu analysis of the menu
Iii- budget- budgetary control a- stages of the budget
b- budget advantages

Class ix – knowledge of enology
i- wines
a- red wine
b- white wine
c- rosé wine
d- special wines
ii – wines and foods pairing
iii – the art of serving wines

class x – catering companies
i- system of food distribution
a- distribution of refrigerated food
b- distribution of pasteurized refrigerated foods
c- distribution of frozen foods
d- adaptation of the different system of food distribution to the diet of large human groups.
Ii- airline catering structural requirements location construction equipments and utensils food service on board food for the crew flight delays food waste orientation and education of the passenger food protection at the kitchens of the flight epidemiologic surveillance of illnesses transmitted by foods in airflights variety of foods
M-control system of cook-catering production
iii- market analysis – systems of information
iv- computing applied to catering

class xi – food safety
i- diseases transmitted through foods (eta, according to their abbrevaition in spanish)
Potentially dangerous cold foods risks in transformed foods pathogen into the fridge risks of transformed products physical contamination eta’s causes
Ii- innocuous foods
Manufacture best practices (bpm, according to their abbreviations in spanish) hazard analysis and critical control points (haccp)
Iii- food preparation
Reception on raw materials storage pre-preparation of food preparation hygiene of the physical plant, equipments and utensils. Analysis of sampleas and corrective actions

Language | english