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Food and Beverage Management
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Unit 1 - The Setting of Foodservice Industry and Operations
Food Service Industry
Food and Beverage Industry
The Future of Food
Listening & Speaking Lesson - Food Service Industry
Listening & Speaking Lesson - Food and Beverage Industry
Listening & Speaking Lesson - The Future of Food
True or False
Multiple Choice
Fill in the Blanks
Matching
Unit 2 - Menu Planning and Evaluations
Menu Planning
Benefits of Menu Planning
Benefits of Menu Planning - Cont
Listening and Speaking Lesson - Menu Planning
Listening and Speaking Lesson - Benefits of Menu Planning
Multiple Choice
True or False
Unit 3 - Food and Worker Safety
Personal Hygiene
Proper Food Handling
Cleaning and Sanitizing
Pest Control
Purchase from Approved Suppliers
Training and Monitoring
Listening & Speaking Lesson - Personal Hygiene
Listening & Speaking Lesson - Proper Food Handling
Listening & Speaking Lesson - Cleaning and Sanitizing
Listening & Speaking Lesson - Pest Control
Listening & Speaking Lesson - Purchase from Approved Suppliers
Listening & Speaking Lesson - Training and Monitoring
Unit 4 - Purchasing, Receiving, Storing & Inventory
Purchasing, Receiving, Storing & Inventory
Unit 5 - Foodservice Industry Equipment and Organizational Design
Essential Kitchen Equipment for Restaurants
Essential Kitchen Equipment for Restaurants - Part 2
Essential Kitchen Equipment for Restaurants - Part 3
Essential Kitchen Equipment for Restaurants - Part 4
Foodservice Organizational Design
Unit 6 - Managing Food Service Resources and Quality
Basic Principles of FoodService Management
What is Food Service?
What is the Food Service Industry?
Unit 7 - Pricing and Financials in F & B Management
Pricing and Financials in F & B Management
FOOD & BEVERAGE COST OF GOODS CONSUMED VS. COST OF GOODS SOLD
Unit 8 - Customers, Marketing Operations, and Risk Management in Foodservice
Customer in Foodservice
How to Improve Customer Service In Restaurant
Marketing Foodservice Operations
Unit 9 - Developing Performance Improvement Plans
Developing Performance Improvement Plans
Developing Performance Improvement Plans - Cont
Unit 10 - Capstone Project
Guidelines - Capstone ProjectPage
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Food and Beverage Management
Summary
Food and Beverage Management
Skill Level
:
Beginner