Short Course


Food & Beverage Marketing 

Module Aims

The overall aim is to cultivate a food and beverage management expertise among hospitality management students. It is to provide the student with exposure to developments in Food and Beverage management nationally and internationally through a comparative analysis of food and beverage operations in selected enterprises.

Indicative Syllabus

Introduction to Module, Issues in Food and Beverage Management including Managing a multicultural workforce Key Trends and Critical Success Factors / STEEP Factors The Food & Beverage Business, Structures and Types of Operations Food & Beverage Management Trends: Hotels, Restaurants, Self Service, Popular Catering, Food & Beverage Management Trends: Industrial Catering, Corporate Catering Food & Beverage Management Trends: Transport Catering Food & Beverage Management: Franchising, Outsourcing, Management Contracts Field Trip Food Production Alternatives, Eating and Dining Concepts Performance Management in Food and Beverage Management Food and Beverage Management Control Systems Food and Beverage Quality Management systems Tracking Customer Satisfaction in Food and Beverage.

  • At a glance
  • Duration : 12 weeks between mid-January and April. The module is delivered on Thursday from 5.30 - 7.30 p.m. Cost: ?460

  • Contact
  • Mary Dineen
  • 01 402 4352
  • DIT Cathal Brugha St., Dublin 1
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