Food and Beverage Management
Grow your understanding of the operational and managerial requirements of managing commercial hotel food and beverage departments.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
|Available semesters||Semester 1 2024|
What you will learn
After successfully completing this course you will be able to:
- Explain and understand the inter-relationship between the operational areas of a hotel and the management of the Food and Beverage department
- Analyse the Food and Beverage department structure and guest services areas to ensure maximum productivity
- Undertake qualitative and quantitative analysis and reporting related to menu pricing and re-engineering
- Analyse the efficiency and effectiveness of food and beverages as part of overall productivity, in terms of financial and non-financial performance.
Associate Professor Anthony Brien
Department of Global Value Chains and Tradeanthony.firstname.lastname@example.org