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Brightwood

Qualification Details

Food & Beverage

Level 2 Food and Beverage Operations & Service

Program Overview

This level would provide students with a basic understanding of food and beverage operations and menu planning and design. Students would learn about the different aspects of food and beverage operations, such as purchasing, inventory management, and food safety. They would also learn about the different factors to consider when planning a menu, such as customer demographics, seasonal trends, and cost control.

Module 1: Introduction to Food and Beverage Management
  • Understand the different aspects of food and beverage management, including planning, organizing, staffing, directing, and controlling.
  • Identify the different types of food and beverage operations.
  • Analyze the factors that affect the success of a food and beverage operation.
  • Develop a business plan for a food and beverage operation.
Module 2: Food and Beverage Safety
  • Understand the importance of food safety in the food and beverage industry.
  • Identify the different hazards that can affect food safety.
  • Implement procedures to prevent foodborne illness.
  • Maintain food safety records.
Module 3: Food and Beverage Cost Control
  • Understand the importance of food and beverage cost control.
  • Identify the different costs associated with food and beverage operations.
  • Develop methods to control food and beverage costs.
  • Analyze food and beverage cost reports.
Module 4: Food and Beverage Service
  • Understand the different aspects of food and beverage service, including customer service, table management, and beverage service.
  • Identify the different types of food and beverage service styles.
  • Develop and implement a food and beverage service plan.
  • Train and supervise food and beverage service staff.
Module 5: Menu Planning and Design
  • Understand the principles of menu planning and design.
  • Identify the different factors that should be considered when planning a menu.
  • Develop a menu that meets the needs of the target market.
  • Price the menu items appropriately.
  • Promote the menu to customers.

Level 2- (No prerequisites)

150 GLH

By brightwood-partners.com