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Managing Food & Beverage Service
Course

Managing Food & Beverage Service

Self-paced

R5,300 Enroll

Full course description

Course Rationale

This course will provide an understanding of managing food and beverage service in various lodge settings. It encompasses responsible alcohol service for guest safety, security protocols for premises safety, health and legal considerations for compliance, and strategies for labour and revenue control to enhance operational efficiency. By focusing on these key areas, the course aims to equip individuals with the tools necessary for a successful career in the lodge industry. Participants will gain the skills and knowledge required for diverse roles, from event planning to restaurant management, while prioritizing safety, legal compliance, and operational excellence.

 

Learning Outcomes

  • Understand the importance and best practices of responsible alcohol service, recognising its implications for guest safety and establishment reputation. 
  • Grasp the critical security, health, and legal considerations associated with the food and beverage sector. 
  • Recognise the strategies for labour management and revenue control to optimise profitability without compromising on service quality. 
  • Delve into the nuances of managing various F&B formats, from day-to-day restaurant operations to large-scale banquets and catered events.

 

Topics Covered

  • Responsible alcohol service
  • Security, health, and legal issues
  • Labour and revenue control
  • Restaurants, banquets, and catered events in the safari lodge industry

 

By the end of this course, participants will be able to:

  • Serve alcohol responsibly, being mindful of legal regulations and guest well-being. 
  • Implement and monitor security and health protocols in F&B settings, ensuring compliance with local and international standards. 
  • Oversee labour efficiently and utilise revenue control strategies to optimise the establishment's financial performance. 
  • Manage diverse F&B events, tailoring operations, and service standards to the specific needs of restaurants, banquets, and catered events, ensuring seamless execution and guest satisfaction.