This 10 week part-time course of study focuses on the fundamental knowledge of food, beverage and managing the dining experience.

Text:
Management of Food and Beverage Management, Third Edition
Jack Ninemeirer, PhD.
Educational Institute of the American Hotel and Lodging Association
and
BASICS.fst   Food Safety Training in Canada.  Gregory Thomas, TrainCan, Inc.

Duration:   10 WEEKS - 60 HOURS
  
Introduction:
Food Service origins, and types of establishments. Examples of organizational structures. 

Fundamentals of Management
The management process responsibilities and relationships.

Food and Beverage Marketing
Guest focused marketing, feasibility studies, research and the marketing plan.  Sales, advertising and P.R.

Nutrition for Food Service Operations
The science of food, menu planning, nutritional concerns in purchasing, storing and preparation.

The Menu
Menu styles, schedules, and types.  Menu:  planning, design, management and modern computer software tools.

Pricing Strategies
Standard product costs, standard recipes, determining standards food and beverage costs, and determining price.

Production
Purchasing, receiving, storage, issuing.  Planning and preparation of all major food groupings.

Food and Beverage Service
Types of table and buffet service. Providing the enjoyable dining experience, operational and control methods.

Sanitation and Safety
Safe food handling, food borne illnesses.  Canadian recognized Food Safety Certificate course- "BASICS.fst."   Additional Certificate will be awarded upon successful completion of this course.

Facility Design, Layout and Equipment
An overview of design and equipment issues that affect the foodservice establishment.

Financial Management
An overview of an operating budget, income statement and balance sheet.

Upon successful completion of the exam, you will earn a Certificate from the Educational Institute of the American Hotel and Lodging Association.