Ecole de Savignac >> Learning Avenue >> Formations proposées >> European Bachelor >> Programme et calendrier >> Hospitality Management in Action
Hospitality Management in Action
Aim
To enable students to :
Understand the management principles of food and beverage management. This builds upon knowledge gained within orther compulsory modules and provides alive environment with astructured approach for students to examine management tools in practice.
Learning oucome :
Assess and appraise customer requirements and product acceptability with regard to price, choice and concept
Appraise key management skills when operating a food outlet
Apply techniques of operational control including forecasting, sales and profit targets and menu engineering
Examine the need for the management of ressources with particular emphasis on human ressource levels, energy, monitoring and material utilisation
Operate within all current legislation ( SFBB, HASAW, COSHH)
Evaluate personal self development and work performance and work performance against set targets
Evaluate team performance and effective communication within a dynamic group to achieve team goals
Apply theoretical principles from compulsory subjects
Content :
Project management
Pricing strategies, operating ratios and revenue management
Marketing for food and beverage outlets
Managing operational / brands standards
Stock control
Quality management
Human ressource planning
Food safety and liquor licensing legislation
Numbers of hours
Total Learner Hours : 200
48 consisting of workshops / live operation
Private and directed study : 152 hours
