Food and Beverage Management

Introduction - the scope and structure of the industry. Part 1 Strategic considerations: the role of strategic decision making, reviewing performance, branding strategies; expansion strategies; applying retailing to food and beverage operations; monitoring. Part 2 Planning and design: location analysis; new product development; catering systems; design and layout. Part 3 Managing operations: human resource management; quality assurance; operations research; marketing and merchandising; purchasing and supply. Part 4 Controlling: monitoring customer satisfaction; management information systems; managing profitability; productivity improvement; inventory management; hygiene and HACCP. Part 5 Contemporary issues: organizational structures; trends and developments in food/beverages; changing customer needs; environmental issues.