The aim of the Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments, to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs.
Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.
Above 16 years old
Basic literacy and numeracy skills, and interest in food and beverage work
On completion of this module, students will be able to:
Demonstrate knowledge of the key functional areas of the food & beverage operation
Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities
Demonstrate the different methods of purchasing & food storage
Examine the appropriateness of the different methods of food & beverage service to manage customer expectations
Develop & plan menus according to customer requirements
Describe the different types & requirements of banqueting functions
Method of Delivery
Lecture & Practical
Students, who satisfy the minimum attendance requirements (75%) will be issued with the 'Certificate of Attendance' by BMC.
Expected date of release of Assessment result
Fees & Funding
Please enquire below for course fees and financial grants: