Food & Beverage Management (ICM)

Categories: Certificate in Hotel & Catering Supervision (ICM-UK), Hospitality, Short Courses

Course Content

Introduction to Food and Beverage Management
Introduction to Food and Beverage Management

Standard industrial classification
Sectors of food and beverage outlets
Cost and marketing orientation
The food and beverage function
The food and beverage function in context
Food and beverage management
Responsibilities of food and beverage management
Constraints to food and beverage management

Food and Beverage Outlets
Food and Beverage Outlets

The Meal Experience
The Meal Experience

Food and drink
Variety in menu choice
Level of service
Price and value for money
Interior design
Atmosphere and mood
Expectation and identification
Location and accessibility
Food and beverage service employees
Trends in eating out

Food Menus and Beverage Lists
Food Menus and Beverage Lists

An Overall View of Food and Beverage Control
An Overall View of Food and Beverage Control

Financial Aspects
Financial Aspects

Purchasing
Purchasing

Receiving, Sorting and Issuing
Receiving, Sorting and Issuing

Food and Beverage Production
Food and Beverage Production

Food and Beverage Service Methods
Food and Beverage Service Methods

Food and Beverage Production Control
Food and Beverage Production Control

Food Controlling
Food Controlling

Beverage Control
Beverage Control

Revenue Control – Control Systems – Operating Ratios
Revenue Control – Control Systems – Operating Ratios

Food and Beverage Management in Fast Food and Popular Catering
Food and Beverage Management in Fast Food and Popular Catering

Food and Beverage Management in Hotels and Quality Restaurants
Food and Beverage Management in Hotels and Quality Restaurants

Food and Beverage Management in Function Catering
Food and Beverage Management in Function Catering