Duration

100 hours

Monitoring Method

Online & On demand

Language of Delivery

Greek

Start Date

TBA

Location

Athens, Greece

Description

The catering department is considered the most profitable part of a hotel business, and for this reason great emphasis is placed on the organization of its operation. Food & Beverage Management is an integral part of the operations of the hotel unit, while many times, with the high level of service, it contributes to the creation of loyal customers for the hotel business. The Diploma in Food & Beverage Management program analyzes the management and operation of food departments, including Bar departments, for which there is a separate educational module.

 

Entry Requirements

To hospitality and catering and entertainment businesses – Bar, their employees and to those who want to work professionally in the area of ​​catering and entertainment – Bar. With practical applications and case studies, the participants, upon completion of the seminar, will be able to meet the demands of a dynamic sector, such as that of catering and entertainment – bar.

 

Structure

  • Introduction to the management of catering businesses
  • Structure of food businesses
  • The forms of restaurant businesses and their organization
  • Principles of planning spaces and mass catering facilities
  • Identification and selection of equipment

  • Food production and distribution systems
  • Analysis of food production systems
  • Hygiene of food, equipment, personnel
  • Ways to ensure hygiene and safety in the workplaces of restaurant businesses
  • Food supply and storage
  • Standardization of production and serving recipes
  • Quality assurance systems (e.g. HACCP and ISO)

  • Organization and operation of the Food Bar Departments
  • Peculiarities of staff management of the Bar departments
  • Customer service and Bar sales promotion
  • Economic exploitation and management
  • Analysis of financial results
  • Wine types in the hotel industry

  • Peculiarities of staff management of food departments
  • Human resource planning
  • Staff organization for mass production
  • Evaluation of professional performance
  • Development of sales promotion programs

  • Introduction – Basic Concepts
  • Order Management and Processing
  • The functions of the Warehouse
  • Stock management

  • Quality of Services
  • Customer satisfaction
  • F&B Marketing

  • F & B Operations Management
  • Strategy in Tourism and Hospitality
  • Human resource Management
  • Financial management
  • Sales management
  • Food production costing

 

Modes of Delivery

The program is offered with:

  • Scheduled Department at our facilities – 68 Sygrou St. (Next to Sygrou Metro – Fix)
  • Online participation in the classroom during the course following the course schedule (modern distance learning).
  • E-learning with on-demand watching video lessons in your own time with a personalized study program, through the modern educational platform of IST College (asynchronous distance learning).
  • Blended Learning: Create your own flexible study program using any of the above tracking methods in combination.

Certification

The Diploma is certified for the quality of its subject matter, its presenters, the way students are evaluated and the quality of its material, with the Advanced level Quality Training Label scheme by ACTA – Technoblastos of the Aristotle University of Thessaloniki.

Upon successful completion of the program you will also receive the Attendance Certificate from IST.

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