Food and Beverage Management
In the overall tourism and hotel product, a particularly important unit is food and beverages. It is typical that this sector contributes to the revenue of a hotel with 49.6%, on average, more than the contribution rate of the rooms, which is 45.6%. The F&B manager is responsible for meeting the food needs of a unit’s customers. Operates the procurement mechanism and supervises restaurants, kitchens, bars, warehouses and event halls, monitoring compliance with food hygiene and safety standards, costs (food, beverages, labor), staff, customer and property safety , up to the implementation of the unit’s environmental policies (energy saving, recycling, etc.).
The Food and Beverage Management program educates students, developing their leadership and organizational skills, creativity and insight. Learn to research and evaluate the food and beverage market, identify opportunities, ensure a smooth and adequate flow of goods to the business, price and participate in the costing of the final product, prevent and solve technical problems related to the machines food preservation and preparation. They are introduced to the architecture of innovation and intellectual property issues in the industry. They are trained in the preparation and implementation of a business action plan, in controlling the supervised departments, in cooperating with the sales department, in applying an evaluation system, in perceiving the expectations of the market and the customers, in “smelling” the trends and trends. They also learn to develop team spirit and motivation in staff, to create a positive work environment, to manage emergencies, emergencies and crises, to contribute to corporate communication.
Graduates are promoted to front-line executives, and similar pay, for the companies in which they work. They can also set up their own catering, catering or catering business.
