FOOD & BEVERAGE MANAGEMENT

Academic year
2021/2022 Syllabus of previous years
Official course title
FOOD & BEVERAGE MANAGEMENT
Course code
CT9018 (AF:361677 AR:190848)
Modality
On campus classes
ECTS credits
6
Degree level
Bachelor's Degree Programme
Educational sector code
AGR/01
Period
2nd Semester
Course year
1
Where
VENEZIA
Moodle
Go to Moodle page
The course falls into the area of economics and management, with a focus of the management skills requires to cover operational and supervising roles in the hospitality and tourism industry.
- to understand the trends of the customer in the food service sector
- to know the basic features of the sector
- to be able to master the economic aspects and increase profits
- to learn pricing strategies
- to run food and beverage units under a budget
- to supervise and run the restaurant or the F&B unit of a hotel
- to be able to use business intelligence softwares for the management of F&B units
Having attended the INTRODUCTION TO BUSINESS ADMINISTRATION course
1. F&B basic notions: trends, business types, difference between restaurant and hotel F&B unit
2. Business basics: value proposal, restaurant concepts, client satisfaction, functional area
3. restaurant management: economic balance, KPIs, cost sources of a restaurant, pricing strategies and budgeting
4. F&B department in a hospitality unit: organisation, services, marketing, management tools
5. Business intelligence for the food service sector.
- FOOD & BEVERAGE COST CONTROL (Jack E. Miller /David K.Hayes / Lea R.Dopson) Ed. John Wiley and Sons, Inc New York. 2002
- FOOD & BEVERAGE MANAGEMENT (B.Davis, A.Lockwood, P.Alcott, I.Pantelidis). Ed. Routledge. 2012
- RESTAURANT FINANCIAL BASICS ( Raymod S. Schmigall / David K.Hayes/Jack D.Ninemeier) Ed. John Wiley and Sons, Inc New York. 2002
Written Exam (50%) and project work (50%)
Lectures, case studies, analysis of specialised articles.
English
written and oral
Definitive programme.
Last update of the programme: 14/10/2021