Certified Lodge Food and Beverage Operator

Save a further 20% on the below 5 courses through this Programme Certificate pathway!

1. Purchasing Management
2. Planning and Controls
3. Human Resource Management 
4. Supervision
5. Training and Development

Summary

This comprehensive Programme Certificate explores Purchasing Management, covering procurement fundamentals, supplier relationship evaluation, effective negotiations, and controls for purchasing, receiving, and storage practices. Participants master planning and controls, ensuring adherence to Food and Beverage standards. In Human Resource Management, foundational theories are explained, with an emphasis on assessing individual characteristics' impact on workplace dynamics, distinguishing leadership styles, and understanding organizational culture components.

The Supervision, Management Processes, and Communication module addresses productivity management, labour cost control, coaching, discipline, team building, and motivation through leadership. The Training and Development segment encompasses assessing needs, instructional design, and utilizing tools and technology for effective employee training, from orientation to management development. This programme ensures Certified Lodge Food and Beverage Operators are well-prepared for success, covering both operational and managerial facets of the industry.

Duration: 236 hours 

Learning Outcomes

Purchasing Management

1. Understand procurement fundamentals.
2. Evaluate supplier relationships.
3. Conduct effective negotiations.
4. Manage contracts and agreements.

Planning and Controls

1. Understand food and beverage standards.
2. Master purchasing and receiving controls.
3. Implement effective storage practices.
4. Administer issuing controls.

Human Resource Management

1. Explain the foundational theories and principles of organisational behaviour.
2. Assess how individual characteristics and perceptions influence workplace dynamics. 
3. Distinguish between various leadership styles and their effects on team engagement and productivity.
4. Identify the key components that constitute an organisational culture and more. 

Supervision

1. Management processes and communication.
2. Managing productivity, controlling labour costs, and coaching.
3. Discipline and special supervisory concerns.
4. Team building and motivation through leadership. 

Training and Development

1. Assessing training needs and instructional design.
2. Training tools, techniques and with technology.
3. Orientation, socialisation, and hourly employee training.
4. Mentoring, supervisory, and management development.