Food and Beverage Management Course

|TABLE OF CONTENTS | | | |TABLE OF CONTENTS |I | | | | |Chapter One: An Introduction to Food and Beverage Management | | |1. |The Concept of Management |1-2 | |1. 2 |What Is Hospitality Management? |1-3 | |1. 3 |The Manager’s Role in the Hospitality Industry |1-6 | |1. 4 |Categories of Managers in the Hospitality Industry |1-9 | |1. |Management Levels |1-10 | |1. 6 |Food and Beverage Management Functions |1-11 | |1. 7 |Job Description of Food and Beverage Manager |1-14 | |1. |Responsibilities of Food and Beverage Management |1-17 | | | | | |Chapter Two: An Overview of the Foodservice Industry | | |2. 1 |Foodservice Definition |2-2 | |2. |Distinguishing Characteristics of Foodservice Operations |2-4 | |2. 3 |Basic Elements of Success in Foodservice Organisations |2-9 | | | | | |Chapter Three: Types of Foodservice Organisations | | |3. 1 |Types of Foodservice Organizations 3-2 | |3. 2 |Quick Service Restaurants (QSRs) |3-9 | | |3. 2. 1 |QSR Definition |3-10 | | |3. 2. 2 |C haracteristics of QSRs |3-12 | | |3. 2. 3 |Main Sub-Systems in QSRs |3-24 | |3. |Transport Foodservice |3-28 | | | | | |Chapter Four: IT Systems in Food and Beverage Organisations | | |4. 1 |Computer-Based System Definition |4-2 | |4. |Computer-Based System Components for Restaurants |4-4 | |4. 3 |IT System Software Applications |4-14 | | |4. 3. 1 |Front-of-House Applications |4-15 | | |4. 3. 2 |Back-of-House Applications |4-29 | |4. |Benefits of IT Systems in Restaurants |4-46 | | | | | |Chapter Five: Managing Quality in Food and Beverage Operations |5-1 | | | | |Chapter Six: Food and Beverage Marketing |6-1 | |Chapter Seven: Food Cycle |7-1 | |References |Iv |