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Course Content
Module I
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Topic 1: Leadership in Food and Beverage Operations
00:00
LO1: Identify the major trends currently shaping the Food and Beverage Industry
00:00
LO2: Evaluate various Leadership styles and their impact on Food and Beverage Operations
00:00
LO3: Explain the Strategies for Effective Team Management in Food and Beverage settings
00:00
Topic 2: Restaurant Industry
00:00
LO1: Describe the different types of Restaurant Operations and their unique characteristics
00:00
LO2: Explain the roles and responsibilities of different Staff Members within a Restaurant
00:00
LO3: List and explain the basic Elements of a Food and Beverage Operation
00:00
Topic 3: Business and Marketing Plans
00:00
LO1: Explain the essential components of a Business Plan for a Restaurant
00:00
LO2: Describe how to develop a comprehensive Marketing Plan to promote the Food and Beverage Operation
00:00
Quiz 1
01:00:00
Topic 4: Menus: Food Production and Sanitation
00:00
LO1: Describe the Principles of Menu Planning and Food Production
00:00
LO2: List and explain different types of Menu
00:00
LO3: Design a Menu that meets both Customer preferences and Operational capabilities
00:00
LO4: Explain the importance of Food Safety and Sanitation practices in Food Service Operations
00:00
Topic 5: Bar and Beverage Production
00:00
LO1: Describe essential components of an efficient Bar Layout, including the selection and use of Bar Equipment
00:00
LO2: Identify various types of Beverages and their Production Processes
00:00
LO3: Develop a Beverage menu that aligns with a Restaurant’s theme and Customer preferences
00:00
Topic 6: Service and Guest Relations
00:00
LO1: Explain the Principles of effective Guest service in a Restaurant setting
00:00
LO2: Demonstrate strategies for handling Guest complaints and improving Service Quality
00:00
LO3: Analyze the impact of Guest relations on Customer retention and satisfaction
00:00
Quiz 2
01:00:00
Topic 7: Technologies in Food and Beverage
00:00
LO1: Explain the current Technologies used in Food and Beverage Operations
00:00
LO2: Evaluate the impact of Technology on Efficiency and Customer satisfaction in Food and Beverage services
00:00
Topic 8: Recruitment, Staffing, and Training Personnel
00:00
LO1: Explain the Process of Recruiting and Selecting staff for Food and Beverage Operations
00:00
LO2: Comphrend the Competency-based Interview along with examples
00:00
Topic 9: Budgeting, Financing, and Legal Matters
00:00
LO1: Describe the Financial Principles relevant to Managing a Restaurant’s Budget
00:00
LO2: Analyze Legal considerations and Compliance issues in Food and Beverage Operations
00:00
LO3: Develop a Budget Plan that ensures Financial sustainability for a Food and Beverage Operation
00:00
LO4: Explain the Legal requirements and responsibilities associated with serving Alcohol
00:00
Final Exam
0/2
Final Exam: Restaurant and Food Service Operations
02:00:00
Course End Feedback
00:00
TTM_REST 101: Restaurant and Food Service Operations (P)
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