Menu Management with Contemporary Service Techniques

This module will prepare the learner to apply food & beverage management and contemporary service techniques at supervisory and managerial level. Learners will identify the relationship between food and beverage procurement, management, costs, service, revenue and performance in the context of sustaining a hospitality business.

1. Define business considerations and principles in food and beverage hospitality operations.

2. Analyse the key steps and processes in the food and beverage procurement cycle.

3. Interpret the application of costs, revenue control measures, performance management and measurement.

4. Produce contemporary food service techniques in restaurant operations.

5. Demonstrate supervisory skills in service management.