This five course sequence through the American Hotel & Lodging Association (AHLA) will review how every aspect of a food service operation contributes to the guest experience, explore unique features of a variety of food and beverage operations, evaluation the most up-to-date control processes used to reduce costs in food and beverage operations worldwide, analysis the expectations of managers, guests, employees, and governmental agencies, and examine valuable tips for buying major commodities and non-food supplies.

BENEFITS TO YOUR ORGANIZATION

• AHLA standards and procedures
• Professional administration of food and beverage

COURSE OBJECTIVES

• Identify the seven HACCP principles.
• Outline the three objectives of cooking, and identify measures for reducing risks.
• Summarize food safety responsibilities in each position.
• Identify the types of soil found in food service operations, and describe cleaning agents and sanitizers. Discuss pest control.
• Define "moments of truth" and identify staff members needed in a food service operation.
• Identify legal liability issues affecting the service of alcoholic beverages.
• Describe the importance of the menu to food service operations.
• Discuss revenue collection and control systems.
• Determine standard yields for food products.
• Calculate standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
• Calculate an inventory turnover rate.
• Distinguish a physical inventory system from a perpetual inventory system.
• Explain how managers determine which variances from cost standards should be thoroughly analyzed.
• Describe how managers use point-of-sale reports as revenue control tools.
• Distinguish between fixed and variable labor in relation to food and beverage operations.

TRAINING MATERIALS AND DESCRIPTION
This instructor led course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.

HOURS
Your Food and Beverage certificate program is a 160-hour training activity, scheduled at your convenience for up to a maximum of 8 participants.  Pricing includes training administration, instruction, textbooks and course materials, and an activity evaluation at the conclusion of training.

Course Offered Open Enrollment: No

Online Delivery Available: No

Certification Option: Yes

Hospitality/Tourism Products

Food Manager
Food and Beverage
Food Serv. Kitchen
HR in Hospitality
ServSafe Alcohol
ServSafe Food