Certificate in Food & Beverages Services & Operations

Orientation 

• Using Mobile Apps
• Typsy Australia Portal
• COTHM Community
• ESDP – Employability Skills Development Program
• On Demand Live Session 60:00

Ch 1. Hospitality Fundamentals           

• About Hospitality Industry
• Hospitality Industry: Definition & Overview
• Sectors & Services of the Hospitality Industry
• Company Mission Statements: Definition & Examples

Ch 2. Restaurant Services & Types      

• Restaurant Service: Styles & Types
• What is a Full Service Restaurant?
• What is a Quick Service Restaurant?
• Quick Service Restaurant Industry: Trends & Analysis
• Self Service Restaurant: Definition & Equipment
• Restaurant Customer Service: Standards & Examples
• Working in Restaurant Customer Service: Tips & Training
• Social Media Marketing for Restaurants
• Mobile Marketing for Restaurants
• Email Marketing for Restaurants
• Restaurant Income Statement: Example & Template
• Cost of Goods Sold (COGS): Calculation & Example
• Cost of Goods Sold (COGS) vs. Expense
• Food Cost Percentage: Definition & Calculation
• Restaurant Daily Sales Report Template

Ch 3. Food, Beverage & Alcohol Operations

• About Alcohol Operations
• Alcohol as a Revenue Generator
• Restaurant Liability with Alcohol Sales

Ch 4. Restaurant Organization & Operations Overview  

• About Restaurant Organization
• Restaurant Organizational Structure
• Restaurant Organizational Chart: Template & Sample
• Restaurant Operating Expenses: Types & Examples
• How to Get a Restaurant License
• How to Write a Restaurant Business Plan

Ch 5. Menu Planning       

• About Menu Planning
• What is Menu Planning? – Basics & Importance
• Types of Menu Planning
• Menu Planning: Nutrition & Dietary Considerations
• How to Design a Menu
• The Impact of Menus on Operations & Marketing
• Standard Recipes: Development & Purpose

Ch 6. Food Preparation   

• About Food Preparation
• What is Food Preparation? – Definition & Types
• What is Prepared Food?
• Food Preparation Terms
• Basic Food Preparation Skills
• Types of Food Preparation Equipment
• Halal Food Preparation
• Kosher Food: Preparation & Guidelines
• Food Preparation Regulations
• Food Preparation: Hygiene & Safety

Ch 7. Food Storage & Emergency Preparation           

• About Food Storage
• How to Prepare Food for Long-Term Storage
• What is Perishable Food? – Definition & Examples
• What is Non-Perishable Food? – Definition & Examples
• Semi-Perishable Food: Examples & Definition

Ch 8. Inventory Control  

• About Inventory Control
• What is a Yield Test?
• Inventory Control: Definition & Best Practices
• Inventory Control Systems: Manual & Automated
• Advantages of Inventory Control Systems
• Inventory Control Techniques
• Inventory Control: Policies & Procedures
• Food & Beverage Inventory Control

Optional Reading  

• Optional Reading Guidelines
• Hospitality Today an Introduction HOT 103 (603 pages)
• The Lodging And Food Service Industry HOT 100 (309 pages)
• Management of Food And Beverage Operations HOT 241 (412 pages)

Assessment 

• Assignment KHDA F&B
• Final Examination Guidelines
• Final Examination-Certificate in F&B Services & Operations