• TFFB3001
• Oper. Mgmt in Food & Beverage

This module will cover the subject of operations management in hospitality operations. Learners will gain knowledge in the technical aspects of running a food and beverage operations such as facilities design, managing capacity and demand, and managing waiting lines. They will also be exposed to performance measurement techniques, food operation controls, kitchen management and technologies in use within a food and beverage operation.

The aim of the module is to expose learners to the day-to-day aspects of managing a food and beverage operation.

1. Introduction to a Food and Beverage Operation. Performance Measurement in Operation in an F & B Operation. Statistics Associated with the Sector 2. Controls in use within a Food & Beverage Operation - (Food; Beverage & Human Controls) 3. The Meal Experience 4. Technology in use in Food & Beverage Operations 5. Kitchen Management 6. Wines & Wine Management 7. Menu Engineering - Menu Planning; Types of Menus; Structures of Menus 8. Food & Beverage Services Development 9. Food & Beverage Facilities Design 10. Continuous Improvement 11. Managing Food & Beverage Capacity Demand 12. Managing Waiting Lines 13. Review of Module