Manage Food and Beverage Operations
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2023019477
S$438
Original: S$1,460
Save S$1,022
About This Course
This course aims to impart knowledge and skills in management and operations to learners. Learners will develop the abilities to create food products, managing the quality processes of food production guided by standard operating procedures including taking corrective actions to deliver quality outcomes to achieve customer satisfaction.
What You'll Learn
The course content includes:
• Safety and sanitation of the food operation
• Menu and equipment knowledge including preparation methods, ingredients used and nutritional aspect
• Managing human resources, inventories, budgets, planning and costing of culinary menus
• Standard culinary recipes to achieve quality and consistent food production
• Importance of quality processes to ensure quality food production including purchasing, receiving, storing and issuing of ingredients used, accurate packing and labelling of food products
• Processes of managing ad hoc and special orders
• Platforms to communicate related business information
• Importance of corrective actions in response to guests’ requests or dissatisfactions
• Standard Operating Procedures (SOPs) of food production in the operating outlet
• Review existing menu, financial analysis, managing cost and maximize revenue
• Safety and sanitation of the food operation
• Menu and equipment knowledge including preparation methods, ingredients used and nutritional aspect
• Managing human resources, inventories, budgets, planning and costing of culinary menus
• Standard culinary recipes to achieve quality and consistent food production
• Importance of quality processes to ensure quality food production including purchasing, receiving, storing and issuing of ingredients used, accurate packing and labelling of food products
• Processes of managing ad hoc and special orders
• Platforms to communicate related business information
• Importance of corrective actions in response to guests’ requests or dissatisfactions
• Standard Operating Procedures (SOPs) of food production in the operating outlet
• Review existing menu, financial analysis, managing cost and maximize revenue
Entry Requirements
Basic proficiency in English Language; able to understand and articulate in English Language
Course Details
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