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FOOD AND BEVERAGE OPERATIONS
1-1. Introduction to the Hospitality Industry The Hospitality Industry; The Market for Hospitality; Industry Segments; Property Types; Hotel Organization; The Role of the Food and Beverage Department
1-2. Food and Beverage Operations The Origins of Food and Beverage Service; The Modern Food and Beverage Industry; The Recipe for Success; Restaurant Categories; Hotel Food and Beverage Service
1-3. Food and Beverage Organization The Food and Beverage Department; The Food and Beverage Manager; Food and Beverage Facilities; The Storeroom; The Restaurant; The Lounge; Location
1-4. Food Production Methods The Food Production Staff; The Food Production; The Executive Chef; The Assistant Chef; Chef de Partie; The Cooks; Other Members of the Kitchen Staff; Supportive Staff; Kitchen Design and Work Flow; Kitchen Sanitation
1-5. Food Service Methods The Food Service Staff; The Food Service Manager; The Restaurant Manager; The Assistant Restaurant Manager; The Host or Hostess; The Food Servers; The Bus Attendants; Managing the Dining Room; Documenting Orders; Meal Service; Documenting Tips; Dining Room Policies
1-6. Beverage Service Methods The Beverage Service Staff; The Beverage Service Manager; The Assistant Beverage Service Manager; The Banquet Service Manager; The Bartender; The Bar Attendant; Learning About Beverages; Cocktails; Wines; Beer and Ale; Lounge Control
1-7. Banquet Sales and Service The Banquet Staff; The Banquet Manager; The Banquet Sales Manager; The Banquet Service Manager; Banquet Reservations; The Banquet Agreement; The Banquet Order Form; Banquet Coordination
1-8. Food and Beverage Accounting Basic Accounting Tools; Guest Checks; Cash Receipts ; Sales Reports; Purchase Orders; Accounts Payable; Cost Reports; Forecasting Sales; Analyzing Expenses; Department Budgets
1-9. Food and Beverage Cost Controls Food and Beverage Costs; Cost Control Methods; Pufchasing Control; Yield Analysis; Market Reports; Inventory Control; Food and Beverage Cost Reconciliation; Ingredient Control; Recipe Control; Portion Control; Beverage Control Techniques; Dispensing Units; Beverage Control Systems
Computer Exercises VIRTUAL FOOD & BEVERAGE
Point of Sale Unit 1. Dining Room Point of Sale Unit 2. Lounge Point of Sale Unit 3. Room Service Point of Sale Unit 4. Cashier Reports
Banquet Sales Unit 5. Banquet Reservations
Cost Control Unit 6. Market Reports Unit 7. Food Cost Controls Unit 8. Menu Pricing
Accounts Payable Unit 9. Vendor Maintenance Unit 10. Posting Accounts Payable
Reports Unit 11. Sales and Cost Analysis
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