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Planning and Controls


R7,950 Enroll

Full course description


In this competitive Safari Lodge industry, the significance of efficient planning and controls cannot be overstated when it comes to maintaining quality, safety, and profitability standards. This course will equip participants with some essential knowledge and insights to manage Food and Beverage operations effectively. It is designed to address the challenges and advantages encountered in Safari Lodge environments, strongly emphasising delivering high-quality service in remote areas, optimising operational processes, and ensuring guest satisfaction.

Learning Outcomes

  • Understand Food and Beverage Standards
  • Master Purchasing and Receiving Controls
  • Implement Effective Storage Practices
  • Administer Issuing Controls
  • Standardise Production Processes
  • Excel in Serving and Guest Interactions
  • Utilise Financial Tools for Budgeting and Costing
  • Implement Revenue and Labour Cost Controls
  • Undertake Control Analysis and Take Corrective Actions

Course Content

This short learning course covers topics related to efficient Food and Beverage operations management in the Safari Lodge industry. Participants will understand key food safety regulations and compliance standards, ensuring the highest standards of safety and quality are upheld. The course emphasises the importance of accommodating guests' dietary needs and preferences and enabling participants to create inclusive dining experiences.

You will learn how to evaluate and verify suppliers based on established criteria, ensuring the reliability and quality of F&B items. The course guides you through the systematic process of receiving, inspecting, and documenting F&B items, focusing on implementing First-In, First-Out (FIFO) inventory management systems to maintain freshness.

Additionally, you will gain the skills to monitor and adjust storage conditions to preserve the quality of perishables and control the issuance of F&B items from storage to production. Maintaining accurate and transparent issuing records is a vital aspect of the course.

The course also covers food preparation, emphasising adherence to standardised recipes and implementing hygiene and safety standards during production. You will be sensitised to serve dishes promptly and elegantly, with a strong focus on customer satisfaction.

Effective problem-solving and active listening skills are addressed to professionally handle guest complaints and special requests. The course includes budget creation and management for the F&B department and cost and revenue analysis techniques to improve profitability. Strategies for revenue optimisation and theft prevention are also explored.

Moreover, participants will learn labour cost control measures to maintain operational efficiency. How to interpret F&B operational reports and analytics and implement corrective actions based on analytical insights gained. 


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