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Examine every phase of food and beverage operations in a variety of restaurant facilities. Emphasis is placed on the process for establishing quality dining room and beverage management service, development of a restaurant theme that supports the menu concept, and facility layout and design. Topics covered include the role of the food and beverage manager in various dining outlets; strategies for managing private or corporate dining facilities; service to customers; menu planning and development; production need forecasting; and methods for calculating food, beverage, and labor costs. Also, discuss beverage management, income control procedures, loss-prevention methods, purchasing, inventory controls, storage, sanitation procedures, layout and design, and equipment concerns.
