Food & Beverage Operations Quality Management Diploma 

Develop the essential skills needed for a successful hospitality management career.



The goal of EVS Hotel-Pro professional development training is to develop industry leaders who will manage from a greater place of understanding of the world and the various people and cultures within it. Participants will learn how to inspire and motivate people of various backgrounds to achieve common business goals.

Service quality means that we are only as good as the last experience we delivered...

EVS Hotel-Pro's Diploma in Quality Food and Beverage Operations addresses topics such as: technology, leadership, cultural diversity in the workplace, and interpersonal skills, all of which are necessary competencies in today's global workforce. The growing range of foodservice operations has necessitated developments in the approaches to food and beverage service. The traditional view of food and beverage service was as a delivery process, with the customer being considered a passive recipient of the service. More recently this view has changed significantly – and for the better. The customer is now seen as central to the process and as an active participant within it. Increasing competition has meant that both the quality of the service and the perceived value of the experience by customers are the main differentiators between operations that are seeking to attract similar customers..

You will learn:

 - Successful hospitality leadership in a diverse workforce

 - Maintaining a strong sense of integrity while providing a quality product or service

 - Inspiring and motivating people of various backgrounds and cultures  -

 - Working within a business climate characterized by rapid change and globalization

Course Curriculum

Intro F&B Management Cover

The provision of food and beverages away from home forms a substantial part of the activities of the hospitality industry and, indeed, of the economy as a whole. Like the industry of which it is a major part, food and beverage operations are characterized by their diversity. Outlets include private and public sector establishments and range from small, independently owned and operated units to large multi-national corporations managing global brands, and from prison catering to catering in the most luxurious hotels in the world.

Food & Beverage Quality Management Diploma - Module 1 Contents Detail

Module 1 

Introducing food and beverage management 

Module objectives 


Size and scope of food and beverage operations 

Food and beverage management 

Managing the meal experience 


Review questions 

Further reading

Food and Drink Service Ops Cover

After working through this module, you will be able to:

Understand the range of food and drink service operations available in the marketplace.

Consider a range of variables that can be used to classify food and drink service operations into different sectors.

Classify different food and drink service operations into a series of useful categories.

Food & Beverage Quality Management Diploma - Module 2 - Contents Detail

Module 2 

Classifying food and drink service operations Module objectives 


 Why classify? 

What is the problem? 

 Approaches to classification 


 Review questions 

 Further reading and references  

Restaurants & Events Cover

After working through this module, you should be able to display:

An understanding of full service restaurants and licensed retail.

An understanding of hotel and private club restaurant operations.

An understanding of fast-food restaurant operations.

An understanding of differences in the areas of finance, marketing, product, service, staffing and technology (FMPSST) between different types of operations. .

Food & Beverage Quality Management Diploma - Module 3 Contents Detail

Module 3

Restaurants and events – the direct market

 Module objectives 


 Direct food and drink service operations 

 Hotel, bed and breakfast, hostels and membership clubs 

 Fast food 


 Review questions 

Key Words and Concepts 

 Internet Exercises

public Catering Cover

After working through this module, you will be able to demonstrate:

An understanding of the contract catering sector focusing on:  Industrial catering,  Event management,  Sport venue catering,  Leisure venue catering.

An understanding of the travel catering sector focusing on:  Airline catering, Cruise ship and Ferry boat catering,  Train catering  Roads and Motor side catering,  Vending machines.

An understanding of the public sector catering focusing on:  School catering,  Universities and college catering  Hospital catering , Armed forces catering,  Prison catering.

Food & Beverage Quality Management Diploma - Module 4 Contents Detail

Module 4 

Contract foodservice, travel and public sector catering – the indirect market 

Chapter objectives 


Business and industry 




the services and prisons 


Review questions 

 Further reading

Developing the Concept Cover

After working through this module, you should be able to:

Have an understanding of a restaurant feasibility study.

Understand the main parts of a restaurant business plan.

Have a basic understanding of ways that an operation can be financed.

Have a basic knowledge of facility design and layout.

Quality Food and Beverage Management Diploma - Module 5 Contents Detail

Module 5

Developing the concept 

 Module objectives 


 The concept 

Feasibility study 

 The business plan 

 Financing the operation 

 Facility design and layout 


Review questions

The Menu Cover

After working through this module you will be able to:

Understand the differences between a Table d ’ hôte and à la Carte menu.

Understand the basics of menu planning and menu design.

Have a knowledge of menu pricing models and applications.

Understand different types of beverage menus.

Understand the need for accuracy and honesty in menu descriptions.

Have a basic understanding of licensing and merchandising.

Food & Beverage Quality Management Diploma - Module 6 Contents Detail

Module 6

​ The menu

 Module objectives 


 Types of menu 

 Menu offering 

Menu pricing 

Menu knowledge 


 Beverage menus/lists 

 Menu merchandising 


Review questions 

Purchasing & Storage Cover

After working through this module, you will be able to demonstrate:

Write a purchasing and storage schedule for any food and beverage item.

Write a detailed specification for a food item. 3.

Recognize the value of a purchasing schedule to management.

Understand the contribution to profitability such a schedule can make.

Work out stock turnover.

Food & Beverage Quality Management Diploma - Module 7 Contents Detail

Module 7 

Purchasing and storage

 Module objectives



The purchasing procedure 

 Price and quality performance 

 The purchasing of foods 

The purchasing of beverages 

 Receiving of food 

 Storing and issuing food 

 Stocktaking of food and beverages 

Receiving of beverages 

 Storing and issuing of beverages 

Internet Exercises

Production & Service Cover

After working through this module, you should be able to:

Understand the wide variety of processes available for food and beverage production.

Understand the principles, practices and complexity of modern food safety legislation.

Understand the contribution to profitability of using the correct food and beverage production method for a particular type of outlet.

Match food and beverage service to an appropriate food and beverage production method.

Quality Food and Beverage Management Diploma - Module 8 Contents Detail

Module 8

Production and service 

 Module objectives


Hazard analysis and critical control point 

The planning of food service facilities 

Food production methods

Beverage production methods 

Food and beverage service methods 

Food service methods 

Beverage service methods 


Cost Control Cover

After working through this module you will be able to:

Understand the objectives of food and beverage cost control.

Perform a break-even analysis and understand the budget.

Understand the concepts of standard recipes, yields and portion sizes.

Understand the methods of food and beverage cost control.

Understand the basics of revenue control and the differences between manual and computerized systems.

Understanding some of the basic operating ratios.

Food & Beverage Quality Management Diploma - Module 9 Contents Detail

Module 9

​ Controlling the operation 

Module objectives


Understanding the cost and profit structure of the business 

The objectives of food and beverage control 

The stages of control: pre-operational control – the planning phase 

The stages of control: the operational phase

The stages of control: the post operational phase

Staffing Issues Cover

After working through this module, you will be able to demonstrate:

A broad appreciation of hospitality employment statistics.

Understanding of the process of staff recruitment.

Calculating staff turnover.

The link between staff motivation, training and retention to company success.

Understanding of the process of supervision and communication.

Food & Beverage Quality Management Diploma - Module 10 Contents Detail

Module 10 

Staffing issues 

 Module objectives 


 Employment in the hospitality industry 

 Recruitment and selection 

 Staff training 

 Staff scheduling 

Supervision and communication 

Staff turnover 

Legal framework 



F&B Marketing Cover

After working through this module, you should be able to:

1Understand the essentials of marketing for services.

Understand the basics of marketing for food and beverage operations.

Understand the basics of advertising for food and beverage operations.

Understand the basics of public relations, merchandising and promotions for food and beverage operations.

Understand personal selling and upselling.

Quality Food and Beverage Management Diploma - Module 11 Contents Detail

Module 11

Food and beverage marketing 

 Module objectives




Public relations 


Sales promotion 

Personal selling and up-selling 

 Digital marketing for restaurants

Managing Quality Cover

After working through this module you will be able to:

Explain what is meant by quality in food and beverage operations and why it is important. ● Understand the challenges facing the management of quality in F & B.

Describe a systematic approach to managing quality.

Compare and contrast a range of approaches to quality management.

Understand examples of how quality management works in practice.

Food & Beverage Quality Management Diploma - Module 12 Contents Detail

Module 12

​ Managing quality in food and drink service operations 

 Module objectives 

What is quality? 

Why is quality important? 

 Managing quality in food and drink service operations 

A systematic approach to quality management

 Developing approaches to quality management Examples of quality management in practice

Registration takes about 5 minutes. Then, begin your course and continue at your own pace

Course Work

Successfully complete all 12 of EVS Hotel-Pro's Management Modules. The full program takes around 4 months to complete if you study 2 - 3 hours a day.....

You will earn

Internationally recognised and accredited Hotel Management Diploma

Cost: $ 2,400

OR, make 4 easy payments.

Begin Today for only $600.00

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This online hospitality training program provides participants with a strong hospitality management foundation while inspiring and teaching work ethics, cultural understanding, and the leadership skills needed to function effectively anywhere in the world. A professional development diploma from EVS Hotel-Pro World Campus provides you with the competitive edge needed for success in the hospitality industry by:

Focusing on hospitality management and employability traits that industry leaders have identified as being essential for a successful career in hospitality.

Providing valuable opportunities for professional development and emphasizing personal leadership development within a global perspective.

Developing an understanding of other cultures, traditions, and beliefs and your ability to work within and manage a multicultural workplace.

Acknowledging that you possess the skills and competencies required for success in your position.

Demonstrating your commitment to professional development in your career.

Sending a message to potential employers that you are motivated to learn and driven to succeed.

EVS Hotel-Pro's Diploma programs emphasize mastery of the following key areas:

People/Leadership Skills Enriched with Multicultural Understanding & Awareness -  Individuals will learn how to effectively communicate, manage, and lead with strong cultural awareness and understanding of diverse cultures.

Language & Business Communication Skills  - Students will learn enhanced language and business communication skills which are required for effective communication.

International Business & Management Skills -  This Diploma program gives emphasis to the exercise of effective business management skills, enriched with an international perspective.

Technology Skills & Preparedness -  Technology preparedness is a pillar for global competitiveness. A solid grasp of fast changing technology calls for individuals who possess a high level of comfort and mastery.


Schools, Universities, and Corporate

EVS Hotel-Pro's World Campus curriculum is available to Universities, High Schools, and Corporate Training, all around the world!

Academic institutions are in a race towards developing graduates who are equipped to meet the demands of the global community. Global competitiveness is the direction that schools everywhere are headed for in developing their graduates. AHA courses are aimed to enhance and internationalize the hospitality and business curriculum of educational institutions anywhere in the world. EVS Hotel-Pro's professional development diploma programs and career development certificate courses are industry recognized and registered with the Council for Hospitality Management Education in the UK, and the Council for Hospitality and Restaurant Industry Education in Europe, allowing business and hospitality students to earn a recognized International credential.

EVS Hotel-Pro's courses have been designed for college and university programs and can be used to complement an existing course such as an Internship Preparatory course or can be used as a course supplement and resource.

Career readiness and employability skills also known as transferable skills, have become a critical part of education. Employers are seeking graduates with a combination of skills that fall under this career readiness and employability umbrella that include such things as soft skills or people skills, customer service skills and life skills. These skills include: effective non-verbal and verbal communication, problem solving, being a team player, accepting responsibility, having a positive attitude, showing good character and time management.

EVS Hotel-Pro's World Campus is a Swedish licensed post-secondary virtual school, aimed to complement the curriculum of high schools. EVS Hotel-Pro's career and professional development courses, licensed by the Commission on Hotel & Restaurant Industry(CHRIE) in the EU, give emphasis to key employability traits and multicultural skills needed for success in today's diverse workforce.

Customer retention is all about customer service and customer service is all about employee morale, motivation and training. EVS Hotel-Pro's online certificate courses assists employers with both. It's estimated that 80% of lost customers don't return because of bad service. EVS Hotel-Pro World Campus will give your employees the skills they need to not just satisfy customers, but to keep them returning to your business again and again.

Since 2016, the EVS Hotel-Pro has had one singular pursuit, "to motivate and inspire employees to deliver excellent service, and to achieve an Excellent Hospitality Attitude. Through ES Hotel-Pro's World Campus, companies can now take advantage of our proven techniques and affordable customer service and management training courses. All courses are taken fully online and can be completed at your employee's own time and pace.

Are you looking to enhance your hospitality and business curriculum?

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