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Available courses

WINE AND BAR OPERATIONS

Operating a bar is not without challenges. for everything to run smoothly, there are standard bar operations that every manager should adopt in order to run a streamlined business. this includes, bar opening and closing procedures, menu and inventory management and promoting your bar.

LEARNING OUTCOMES

-Understand the history of bars

-Define the bar categories

-Analyze the target clientele location

-Describe the décor and ambience of bars

-Understand the control procedures and record keeping

FOOD AND BEVERAGE MANAGEMENT

Food and Beverage management involves planning, organizing, directing and controlling food and beverage operations. it involves overseeing kitchen operations, menu development, customer service and financial performance.

By the end of the lesson, the learner should be able to;

-classify Food and Beverage operations

-understand food and beverage management responsibilities

-analyze the cost market orientation

-discuss the constraints of F&B management

CATERING INDUSTRY

The catering industry has a rich history dating back to the 4th millennium BC in China, when the Ancient Greeks offered catering services at their inns and hostels. Throughout the centuries, catering was primarily for feasts and banquets for Kings and Noblemen. 
 
Catering services fall into four broad categories: wedding catering services, social event catering services, concession catering services, and corporate catering services. 
 
Some types of catering services include: Buffet catering, Sit-down catering, Food truck catering, Office delivery catering, and Restaurant catering. 
 
Some trends in events catering include:
  • Personalized catering
  • Themed catering
  • Self-service for diners
  • Gastronomy – 100% ecological and healthy
  • Local products
  • Interactive culinary experiences
  • Online catering service for virtual events 
     
Some functions of catering include:
  • Planning the menu
  • Event coordination
  • Preparing food
  • Food item transportation
  • Service
  • Cleaning up
  • Understanding legal and insurance issues 
     
Some challenges that catering companies face include:
  • Competition
  • Finances
  • Scarcity of Orders
  • Management
  • Training
  • Food Waste
  • Dealing with Customers
  • Staying Organized 

LEARNING OUTCOMES

By the end of this lesson, the learner should be able to;

-understand the history of catering

-analyze the different types of catering establishments

-discuss the cold food preparations

-assess sanitation and safety in the kitchen