Food & Beverage Management

HTS Hotel Training

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Important information

Typology Course
Methodology Online
Class hours 60h
Start Different dates available
  • Course
  • Online
  • 60h
  • Start:
    Different dates available

Food & Beverage Management is a course where the participant can understand the operation of the foods and beverages in different areas such as a hotel, a restaurant, a bar, a ship, a company of airline catering among other food services. The course gives the specific terminology of the sector besides the polices and procedures to be carried out, in order that the participant can expect to perform the functions of the area or to improve his/her performance in the case of the ones that are working in any function of the food and beverage area. It provides information and tools that might be used in hotel of different categories and size, the course requires that the participant can understand the problems of different styles of hotels.
Suitable for: Food and Beverage managers, events manager. Service staff


Where and when

Starts Location
Different dates available
Starts Different dates available

Frequent Asked Questions

· Requirements


Teachers and trainers (1)

Lic. Gabriela Reneria
Lic. Gabriela Reneria
Directora / trainer

Bachelor in Nutrition, graduated from the Buenos Aires University. She was trained in Food Quality Control and Analysis of critical points of control, Protocol and ceremonial in the service of food and beverages, Supervision, Customer Service, Management of complaints, working teams Leadership, Organization of events, Wines and cocktails; she achieved the degree in "Ceremonial Assistant" after offering training in writing in protocol, sport ceremonial, public relations and Announcer at the Sede de Asociación Interamerica de Ceremonial. She worked as banquet supervisor in the food and beverage department and she also developed training programmes in the area of banquet services at the Hilton Hotel Buenos Aires from the year 2002 to 2004. She carried out a training plan in the banquet service area at the Hilton Birminghan Metropole Hotel, Great Britain. At the same time, she developed coordination and supervision tasks in social, business and institutional events, restaurant maître, banquets and room service at the Alvear Palace Hotel, during the years 1992 and 1996. During the year 1999 she worked as restaurant supervisor at the Marriott Hotel, Buenos Aires. She also developed her teaching activity as boss of practical Works in the subjects Dietetic Technique and Diet therapy Technique for the Degree in Nutrition at the Fasta University of Mar del Plata, full professor of the food and beverage subject for the bachelor's degree in Hotelery at the Instituto n° 31 which depends on the Dirección de Escuelas of Necochea and Trainer in charge of the Food Preservation Course at the Centro de Formación profesional 403 of Necochea and full teacher of the Food Technology Subject for the Bachelor's degree in Professional Gastronomy at the Instituto Educativo Argentino and of the subject Food and Beverages for the Bachelor's degree in Hotelery Administration at the Ateneo de Estudios Terciarios. She was in charge of the bachelor's degree in professional waiter/waitress at the Instituto Torrealta, Bueno Aires. From April 2006, she is Health and Hygiene Inspector at the department of operative and control municipal planning which depends on the Municipality of La Matanza, carrying out tasks such as control and supervision of the fulfillment of the corresponding rules, imposing penalties using legal description, procedures and penalty code. Likewise, she was director and training at HTS Hotel Training & Staffing (, a training and counseling company in hotelery, gastronomy, cuisine and SPA management from March, 2006. She is the director and trainer at Food & Beverage Training since October 2010

Course 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
7-techniques to achieve the sale: suggestive sales
a. Suggestive sale
b. The sale’s structure
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
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
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
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

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