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Course Content
Module I
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Topic 1: Leadership in Food and Beverage Operations
04:00
LO1: Identify the major trends currently shaping the Food and Beverage Industry
05:47
LO2: Evaluate various Leadership styles and their impact on Food and Beverage Operations
06:48
LO3: Explain the Strategies for Effective Team Management in Food and Beverage settings
03:41
LO4: Knowledge Check
15:00
Case Study: Leadership in Food and Beverage Operations
15:00
Topic 2: Restaurant Industry
03:59
LO1: Describe the different types of Restaurant Operations and their unique characteristics
04:56
LO2: Explain the roles and responsibilities of different Staff Members within a Restaurant
13:02
LO3: List and explain the basic Elements of a Food and Beverage Operation
06:42
LO4: Knowledge Check
15:00
Case Study: Restaurant Industry
15:00
Topic 3: Business and Marketing Plans
03:51
LO1: Explain the essential components of a Business Plan for a Restaurant
05:47
LO2: Describe how to develop a comprehensive Marketing Plan to promote the Food and Beverage Operation
06:36
LO3: Knowledge Check
15:00
Case Study: Business and Marketing Plans
15:00
Topic 4: Menus: Food Production and Sanitation
04:27
LO1: Describe the Principles of Menu Planning and Food Production
07:58
LO2: List and explain different types of Menu
03:56
LO3: Design a Menu that meets both Customer preferences and Operational capabilities
05:28
LO4: Explain the importance of Food Safety and Sanitation practices in Food Service Operations
11:00
LO5: Knowledge Check
15:00
Case Study: Menus: Food Production and Sanitation
15:00
Topic 5: Bar and Beverage Production
04:05
LO1: Describe essential components of an efficient Bar Layout, including the selection and use of Bar Equipment
05:34
LO2: Identify various types of Beverages and their Production Processes
05:47
LO3: Develop a Beverage menu that aligns with a Restaurant’s theme and Customer preferences
04:26
LO4: Knowledge Check
15:00
Case Study: Bar and Beverage Production
15:00
Topic 6: Service and Guest Relations
04:13
LO1: Explain the Principles of effective Guest service in a Restaurant setting
04:08
LO2: Demonstrate strategies for handling Guest complaints and improving Service Quality
06:34
LO3: Analyze the impact of Guest relations on Customer retention and satisfaction
02:55
LO4: Knowledge Check
15:00
Case Study: Service and Guest Relations
15:00
Topic 7: Technologies in Food and Beverage
04:02
LO1: Explain the current Technologies used in Food and Beverage Operations
06:14
LO2: Evaluate the impact of Technology on Efficiency and Customer satisfaction in Food and Beverage services
03:00
LO3: Knowledge Check
15:00
Case Study: Technologies in Food and Beverage
15:00
Topic 8: Recruitment, Staffing, and Training Personnel
03:36
LO1: Explain the Process of Recruiting and Selecting staff for Food and Beverage Operations
03:33
LO2: Comphrend the Competency-based Interview along with examples
05:35
LO3: Knowledge Check
15:00
Case Study: Recruitment, Staffing, and Training Personnel
15:00
Topic 9: Budgeting, Financing, and Legal Matters
04:55
LO1: Describe the Financial Principles relevant to Managing a Restaurant’s Budget
05:15
LO2: Analyze Legal considerations and Compliance issues in Food and Beverage Operations
06:49
LO3: Develop a Budget Plan that ensures Financial sustainability for a Food and Beverage Operation
08:10
LO4: Explain the Legal requirements and responsibilities associated with serving Alcohol
09:47
LO5: Knowledge Check
15:00
Case Study: Budgeting, Financing, and Legal Matters
15:00
Module Based Quiz
01:00:00
Final Exam
0/2
Course End Feedback
00:00
Final Exam: Restaurant and Food Service Operations
01:15:00
TTM_REST 101: Restaurant and Food Service Operations
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