This course provides learners with comprehensive knowledge and practical skills required to manage and supervise food and beverage operations in the hospitality industry. It covers key areas such as food service methods, menu planning and design, beverage knowledge, hygiene and safety standards, customer care, staff supervision, and cost control.
Learners will develop the ability to plan and coordinate food and beverage services for a variety of settings including hotels, restaurants, catering events, and institutional environments. Emphasis is placed on quality service delivery, effective communication, problem-solving, and ensuring compliance with health and safety regulations.
By the end of the course, learners will be able to contribute to efficient food and beverage operations, manage teams, maintain high service standards, and adapt to the changing needs of the indus
try.
- Teacher: Phoebe Chesiro