Outstanding employees are one of the greatest assets of an organization because they contribute greatly to the success of any business. As a Food and Beverage Manager you may be actively involved in developing positions, recruiting candidates and selecting employees. Your human resources responsibilities also include identifying when training is needed and delivering that training to assist your employees in realizing their true potential. Evaluating your staff’s performance is another key area in HR management as it is critical to maintaining and improving your operations service standards. You need to develop skills for effectively dismissing or laying off staff. In some cases you will also need to know how to effectively manage in a union environment. As a Food and Beverage Manager, you will also want to ensure that your HR decisions enhance your organization and business goals. This module will outline key issues involved in Human Resources Management and help you develop the skills you need to ensure the continued success of your employees and your organization.
Your leadership skills will have a direct impact on your success as a Food and Beverage Manager. Your ability to manage professionally will play a key role in motivating your staff to develop their own high standard of professionalism. Employees will look to you to guide them in their own behaviour. For this reason, it is important that you develop and display leadership skills at all times on the job. This course will enhance your leadership and supervisory skills by explaining the importance of a positive attitude, professional appearance, organizational skills and effective communication.
Marketing is the basic component of any successful business or product. Essentially marketing is the process of planning, promotion and pricing of your business' goods and services. The customer needs to know that your food service facility exists, what it has to offer and why they should come to you rather than to the competition. In order to successfully promote your food service operation, you need to create a marketing plan that consists of identifying your customers' needs and wants and then you must meet those in the most cost effective way possible.
This course also introduces the student to the operations of a food and beverage outlet. As a manager, you will be responsible for the day-to-day operation of the business. This includes establishing policies and procedures as well as following safety, sanitation and security guidelines. How well you manage the operation of your establishment will determine its success and reputation with your staff and customers.
This course will introduce you to the administration of a Food & Beverage outlet.While all outlets may differ in the way that they administer their operations, a few similarities are present.As a manager, you will be responsible for strategic planning and budgeting.You will need to monitor inventory and cash collections and maintain proper records.
The development of the menu and what will be featured as well as pricing the menu items to offer the best profit margin are also goals of this course.Your ability to do these administrative tasks will directly reflect on your operations success as well as your own.
