Course Details

• Describe the origins and significance of the food and beverage sector
• Relate the importance of the sector to the Canadian economy
• Explain the various types of food and beverage providers
• Discuss differing needs and desires of residents and visitors in selecting a food and beverage provider
• Examine factors that contribute to the profitability of food and beverage operations
• Discuss key issues and trends in the sector including government influence, health and safety, human resources, and technology 

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 

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

• Basic menu criteria
• Types of food menu
• The contents of food menus
• Beverage menus/lists
• Menu merchandising

An Overall View of Food and Beverage Control

• The objectives of food and beverage control
• Special problems of food and beverage control
• The fundamentals of control
• The reality of control

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties

CERTIFICATION: On successful completion of the course, each participant will be issued an NUPRC/Shell Accredited Certificate.