Ecole de Savignac >> Learning Avenue >> Formations proposées >> European Bachelor >> Programme et calendrier >> Food and Drink Operations
Food and Drink Operations
Aims :
To enable students to :
- Develop an understanding of the skills, techniques and management functions involved in food and drink operations- Define and practice management skills within a controlled environment
- Consolidate and apply knowledge from other subject areas and apply these within a food and drink environment
Learning outcomes:
- Carry out a number of operational managerial roles within a food and drink service area
- Identify and compare a variety of food ans drink service delivery systems
- Demonstrate an understanding of the usefulness of a nutrional analysis database from a personal and managerial perspective
- Work to a specific standard of food production and service within current UK legislation
- Respond positively to a variety of customers "wants and need"
- Plan, organize and control a "meal experience" ans report effectively on its management
Content :
- Basic food and beverage preparation and service skills
- Service delivery systems
- Food hygiene and safety (HASAW)
- Food costing, profit, salesmanship and menu planning and design (IT)
- Preparing and analyzing budgets
- Customer and service skills development by obtaining guest feedback and monitoring service standards
- Analysing and evaluating operating data
- Licensing legislation
- Working in effective teams
- Developing management skills of leadership, motivation, planning
- Menu analysis using the "Microdiet" data base
Total learned hours : 200
40 consisting of compulsory workshops and 60 practical / observatory sessions
