Food and Beverage Manager
The Advanced training course aims at creating Food and Beverage Managers in the restaurant, catering and hospitality industry.
Course objectives
The course has been designed to provide specialised knowledge, skills and training for the Food and Beverage industry. It aims at training professionals able to perform technical tasks and apply advanced management skills in the restaurant and hospitality industry. Each module is designed to provide participants with the necessary tools to monitor and control the business cost of a restaurant in order to achieve profitability. Putting these tools into practice does not guarantee a profit (as there are other elements involved) but they are absolutely necessary in order to maintain financial stability and improve the financial health of the business.
Who is the course for?
The course is aimed at managers in the hotel and restaurant industry, professionals, entrepreneurs specialising in food & beverage and consultants who wish to delve deeper into marketing and management issues in the food and wine industry.
Admission to the course also requires excellent knowledge of the English language.
Career opportunities
The growing competition in the catering and hospitality industry all over the world has generated an increase in demand for food & beverage managers at an international level – professionals who coordinate and supervise all activities related to catering in hotels and other accommodation facilities.
Thanks to their managerial skills, the Food & Beverage Managers plan the budget, manage the staff, take care of the relations with suppliers of raw materials and control the quality of the food and drinks served. The goal is to manage the restaurant business cost effectively and offer customers a high-quality service consistent with the image and reputation of the establishment.
Rather than emphasizing the gastronomic aspect, the F&B Manager directs their attention toward the economic considerations in menu creation. The Food & Beverage Manager defines the Food Cost and the Beverage Cost to set the selling price of individual dishes and drinks.
Food and Beverage Manager
What you'll learn
The advanced training course content is delivered online to offer participants maximum flexibility. All sessions are delivered in English to facilitate interaction with a broad range of international scenarios. The sessions include self-learning sessions and live streaming lessons with a dedicated tutor and a final exam.
Introduction to food, beverage and labour controls
The first module provides an introduction to the management of costs related to food, beverages, and labour. It defines a series of key terms and concepts, laying the groundwork for labour management and providing an understanding of its scope. It identifies operational terms for costs and revenues, delves into the control process in detail, and introduces the basics of cost/volume/profit analysis.
Food control
The second module addresses the application of the four-step control process for managing restaurant operations: purchasing, receiving, warehousing, sorting and production. Specific techniques and procedures for each phase are analysed and discussed in detail. Three dedicated sessions are assigned to ascertain costs and examine them for monitoring restaurant operations. A subsequent session deals specifically with menu analysis. In the following session, the discussion focuses on food sales control, presenting a comprehensive definition of the term and engaging in a detailed exploration of various approaches to sales control.
Beverage control
The third module discusses the application of the four-phase control process, dedicated to various beverage operations: purchasing, receiving, storing, sorting and production. Even in these sessions, specific techniques and procedures for each phase are explained and discussed in detail. One session is dedicated to the main methods used to monitor beverage operations. The last session of the third module addresses specifically beverage sales management, offering a broad definition of the term and providing detailed discussions on different approaches to beverage management.
Labour control
The fourth module is divided into four sessions on personnel cost control. The first session explores the factors influencing the cost of labour and the percentage cost of labour. While some of these costs are outside of management’s control, it is important for a Food & Beverage Manager to be aware of them. The second session examines workplace standards. This leads naturally to a session on training: a key topic for controlling labour costs. The final session deals with performance monitoring and the use of corrective actions in the sale of food and beverages.
Food and Beverage Manager
Practical course information
Certificate
At the end of the course, students who have attended at least 80% of the scheduled hours and have presented their end-of-course project – if required – will receive a Certificate of Attendance.
Admission requirements and Enrolment information
Knowledge of English at least B2 level.
The course has a limited number of places and requires an orientation and selection interview arranged by Wine School Italia, to learn whether the candidate’ s professional aspirations match the course objectives.
Request information
Get in touch and we will contact you shortly.
