11th to 13th August, 2008
Course Overview
Participants will be introduced to the basics of the Food and Beverage industry and how food and beverage operations in hotels, restaurants, and catering outlets are run.
Target Audience
The course will benefit those food and beverage practitioners who will soon be, or have just been, promoted to management roles in their business; owners and managers of small, private food and beverage operations; or those in the hotel industry who have not yet been exposed to food and beverage operations but aspire to general management roles.
Course Objectives
Participants will understand and acquire the skills and competencies necessary to successfully manage complex food and beverage operations, both tactically and strategically.
- The food and beverage business – past, present and future
- Restaurant concepts – components and design
- Market analysis for a restaurant
- Menu planning, development, pricing and analysis
- Restaurant revenue management
- Purchasing, receiving, and inventory control systems
- Human resources - staffing, training, and service quality
- Restaurant finances
Course Material
The course fee includes everything required for the class work including notebooks, articles, note-paper and pencils. As calculations are part of the course participants are expected to bring a calculator.
Prerequisites
The programme does not require any pre-requisites, however you are expected to complete a pre-course assignment which will be sent out with your registration confirmation.
Certification
A certificate of attendance will be issued upon completion.
Number of attendees
Maximum of 16 participants
Course Fee
AED 3000 per participant
Instruction materials & refreshments are included in the course fee. Accommodation and transportation are not included in the "Course Fees".
