Master Course in Food & Beverage (F&B) Management

Throughout this course, you’ll learn:

• Menu Development: Craft enticing menus that balance culinary creativity with profitability.
• Beverage Management: Understand beverage trends, selection, pairing, and inventory control.
• Financial Management: Master budgeting, pricing, cost control, and revenue optimization strategies.
• Service Excellence: Deliver exceptional guest experiences through effective training and service standards.
• Leadership & Management: Build high-performing teams, manage conflict, and drive overall success.

Each module in this course contains five lessons, each with case studies, questions, and answers to enhance your learning. Let’s embark on your journey to becoming an F&B management expert!

Course Structure

Module 1: Introduction to F&B Management

• Lesson 1.1: The Role of F&B in the Hospitality Industry
• Lesson 1.2: Types of F&B Establishments & Their Unique Challenges
• Lesson 1.3: The F&B Management Team & Key Responsibilities
• Lesson 1.4: Legal & Regulatory Compliance in F&B
• Lesson 1.5: Food & Beverage Trends & Innovations

Module 2: Menu Planning & Engineering

• Lesson 2.1: Designing a Menu: Concept, Cuisine, & Target Audience
• Lesson 2.2: Menu Item Selection & Pricing
• Lesson 2.3: Beverage Programs: Pairing & Profits
• Lesson 2.4: Seasonal Menus & Specials
• Lesson 2.5: Menu Engineering for Profitability
• Lesson 2.6: Menu Planning Exercise

Module 3: Cost Control & Financial Management

• Lesson 3.1: Understanding F&B Costs: Food, Labor, Overhead
• Lesson 3.2: Inventory Management: Ordering, Receiving, Storage
• Lesson 3.3: Pricing Strategies: Cost-Plus, Competitive, Value-Based
• Lesson 3.4: Financial Reporting & Analysis
• Lesson 3.5: Utilizing Technology for F&B Cost Management

Module 4: Service Operations & Guest Experience

• Lesson 4.1: Service Styles: Fine Dining, Casual, Buffet, etc.
• Lesson 4.2: Guest Satisfaction: Expectations & Exceeding Them
• Lesson 4.3: Table Service: Steps, Etiquette, Upselling
• Lesson 4.4: Beverage Service: Wine, Cocktails, Non-Alcoholic
• Lesson 4.5: Handling Complaints & Difficult Situations

Module 5: Leadership & Team Management

• Lesson 5.1: Building a High-Performing F&B Team
• Lesson 5.2: Motivation, Training, & Development
• Lesson 5.3: Conflict Resolution & Communication
• Lesson 5.4: Leadership Styles & Best Practices
• Lesson 5.5: Performance Evaluation & Feedback

Module 6: Course Conclusion

• Course Conclusion Food & Beverage (F&B) Management