Main topics of study:

Introduction to Food & Beverage Management:

• Standard Industrial Classification
• Sectors of Food & Beverage Outlets
• Cost & Marketing Orientation
• The Food & Beverage Function
• The Food & Beverage Function in Context
• Food & Beverage Management
• Responsibilities of Food & Beverage Management
• Constraints to Food & Beverage Management

Food & Beverage Outlets:

• Commercial Sector
• Subsidised or Welfare Sector

The Meal Experience:

• Food & Drink
• Variety in Menu Choice
• Level of Service
• Price & Value for Money
• Interior Design
• Atmosphere & Mood
• Expectation & Identification
• Location & Accessibility
• Food & Beverage Service Employees
• Trends in Eating Out

Food Menus & Beverage Lists:

• Basic Menu Criteria
• Types of Food Menu
• The Contents of Food Menus
• Beverage Menus/Lists
• Menu Merchandising

An Overall View of Food & Beverage Control:

• The Objectives of Food & Beverage Control
• Special Problems of Food & Beverage Control
• The Fundamentals of Control
• The Reality of Control

Financial Aspects:

• Types of Budget
• Basic Stages in the Preparation of Budgets
• Welfare Operations
• Costs, Profits & Sales
• Break Even Analysis
• Pricing Considerations
• Menu Pricing

Purchasing:

• The Main Duties of the Purchasing Manager
• The Purchasing Procedure
• The Selection of a Supplier
• Aids to Purchasing
• The Purchasing of Foods
• Purchasing Specifications for Food
• The Purchasing of Beverages
• Purchase Specifications for Beverages

Receiving, Sorting & Issuing:

• Receiving of Food
• Sorting & Issuing of Food
• Stocktaking of Food
• Receiving of Beverages
• Sorting & Issuing of Beverages
• Stocktaking of Beverages

Food & Beverage Production:

• Planning of Food Service Facilities
• Food & Beverage Production Methods

Food & Beverage Service Methods:

• Food Service Methods
• Classification of Food Service Methods
• A Development of the Classification of Catering Operations
• Beverage Service Methods
• Classification

Food & Beverage Production Control:

• Food Production Control
• Beverage Production Control

Food Controlling:

• The Essentials of a Control System
• Calculation of Food Cost
• Methods of Food Control
• Food Control Checklist

Beverage Control:

• Calculation of Beverage Cost
• Methods of Beverage Control
• Control Checklist

Revenue Control - Control Systems - Operating Ratios:

• Manual Systems
• Machine Systems
• Operating Yardsticks Used in Controlling

Food & Beverage Management in Fast Food & Popular Catering:

• Basic Policies - Financial, Marketing & Catering
• Control & Performance Measurement

Food & Beverage Management in Hotels & Quality Restaurants:

• Basic Policies - Financial, Marketing & Catering
• Control & Performance Measurement

Food & Beverage Management in Function Catering:

• Basic Policies - Financial, Marketing & Catering
• Control & Performance Measurement

Reading List

Main Text:

Food & Beverage Management - Bernard Davis (Heinemann)

Alternative Texts and Further Reading:

Practical Professional Catering - Cracknell, Kaufmann & Nobis (Macmillan)
Food & Beverage Supervision - Dennis R Lillicrap & John A Cousins (Hodder & Stoughton)