Food and Beverage Management

What Will You Learn?

• Coordinate daily restaurant and kitchen operations efficiently
• Apply the kitchen brigade system and manage workflow logistics
• Plan and price menus that balance guest preferences with cost controls
• Understand different service styles (fine dining, casual, buffet, room service)
• Analyze food cost percentages and implement waste reduction techniques
• Apply service design thinking to elevate the guest experience
• Interpret Profit & Loss (P&L) statements for food and beverage operations
• Use guest feedback and online reviews to drive service improvement
• Manage inventory, supplier contracts, and labor cost budgeting
• Execute beverage pairing, bar operations, and mixology fundamentals