Food and Beverage Management Course

TABLE OF CONTENTS TABLE OF CONTENTS I Chapter One An Introduction to provender and Beverage Management 1. The Concept of Management 1-2 1. 2 What Is Hospitality Management? 1-3 1. 3 The Managers 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 pabulum and Beverage Management Functions 1-11 1. 7 Job Description of diet 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 description 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 truehearted Service Restaurants (QSRs) 3-9 3. 2. 1 QSR Definition 3-10 3. 2. 2 Characteristics of QSRs 3-12 3. 2. 3 Main Sub-Systems in QSRs 3-24 3. Trans port 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