Hotel guests expect the quality of the customer-experience to extend to every department. Comfortable rooms, a capable workforce, clean interiors and of course – outstanding food and beverage provision. Fail to meet guest expectations at breakfast, lunch, dinner or in the bar and the rest is inconsequential. One slip-up is all it takes to leave a lasting negative impression and damage the hotel’s reputation. For this reason, food and beverage provision must never be an afterthought. The same also applies to F&B management, which must be every bit as capable and committed as necessary to deliver flawlessly and consistently.
Explore different types of food and beverage operations in hospitality, with this insightful tutorial. Study a range of key topics including the most important F&B operations, food service operation systems, restaurant design, menu planning, pricing and purchasing, cost control, beverage provision and more. Learn how to both supervise and optimise hotel F&B operations in complete confidence..
No prior knowledge is required to take this unit.
|Course at QLS|
|Course Duration||10 Hours|
|Start Date||on going|