Food & Beverage Operations Quality Management Diploma
Develop the essential skills needed for a successful hospitality management career.
FOOD & BEVERAGE QUALITY OPERATIONS DIPLOMA
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
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.
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.
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. .
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
BENEFITS OF THE DIPLOMA IN QUALITY FOOD & BEVERAGE MANAGEMENT PROGRAM
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!
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.
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.
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.