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.
