Significant sector’s insights will be offered by a team of experts in F&B Operations Management, Culinary science and HACCP regarding the F&B Operations Planning, Organizing, Management and Control.
The tutors’ team will offer first-hand experience and up to date real world application of examples, techniques and procedures that will help students gain deeper understanding of the F&B Operations fundamental principles taught during the first three semesters.
Students will be also enhanced to understand and explain the strategies and techniques behind an F&B Outlet overall concept and will get prepared to meet demands of next academic year’s challenges.
Lastly, students successfully completing the module will have demonstrated the ability to interpret both qualitative & quantitative data in order to develop sound industry’s perception in accordance with the theory and concepts taught during the semester.
- Four Competitive Advantage Strategies & the Value Chain Analysis tool
- Food and Beverage Competition Analysis – SWOT
- F&B Concept Development
- Food & Beverage Menus Engineering
- Food & Beverage Control (Market Research, Purchasing & Receiving Control, Storing & Issuing Control, Inventory)
- Optimizing Financial Statements – Revenue Management & Cost Control
- How Marketing Works in the F&B Sector – Generating Engagement & Brand Awareness in Digital & Social Media Environment
- Human Resources Management in F&B Operations
- Evaluating IT contribution in F&B day-to-day Operations (POS, Warehouse Management, Reservations Management, QR Codes, Performance Management Software & Reviews)
- Innovative Product Development
- Leadership VS Management
