Culinary Business Management

The aim of this module is to introduce learners to core business principles and their applications within a hospitality and culinary context. The syllabus will explore the fundamentals of management, the principles of food and beverage accounting and costing.

1. Demonstrate knowledge of the fundamentals of management and the business environment of the culinary/hospitality industry.

2. Analyse the business environment and systems in a culinary context.

3. Apply cost control and analysis to standardised recipes and menus.