Instructor
TypeOnsite Course
DateApr 9, 2015 - Apr 13, 2015
Price$499
Purchase NowBook Now

Description

Whether you’re looking to increase your earning potential, advance your career or transition to a new company, Harpwest’s 100% online certificate in Food & Beverage can help you meet your professional goals. Gain targeted skills to boost your career in as little as two weeks!

*No pre-requisites or time on job required. This certificate is open to anyone interested in learning effective food and beverage control system.

Certificate Information

  • 100% Online program
  • Start anytime
  • Finish at your own pace
  • Includes textbook & all course materials
  • Course not facilitated by instructor
  • Certificate awarded after successful completion

At the completion of this course, students should be able to:

  • Identify differences and similarities between commercial and noncommercial food service operations.
  • Distinguish revenue centers from support centers in hospitality organizations.
  • Explain how control procedures help managers assess operational results.
  • Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
  • Describe the importance and function of an operating budget as a planning and control tool.
  • Describe the factors that influence menu planning strategies.
  • Determine standard yields for food products.
  • Calculate standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
  • Identify factors that food and beverage managers should assess when purchasing food products.
  • Calculate an inventory turnover rate.
  • Distinguish a physical inventory system from a perpetual inventory system.
  • Identify and describe automated technology applications designed for inventory management.
  • Analyze trends to estimate food production requirements.
  • Describe the importance and function of food production planning.
  • Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
  • Explain how managers determine which variances from cost standards should be thoroughly analyzed.
  • Distinguish server banking from cashier banking systems.
  • Describe how managers use point-of-sale reports as revenue control tools.
  • Describe some of the ways bartenders, cashiers, food and beverage servers, and guests steal, and identify precautions managers can take to reduce each kind of theft.
  • Explain how orientation programs, training programs, and employee performance evaluations help control labor costs.
  • Distinguish between fixed and variable labor in relation to food and beverage operations.

Description

Whether you’re looking to increase your earning potential, advance your career or transition to a new company, Harpwest’s 100% online certificate in Food & Beverage can help you meet your professional goals. Gain targeted skills to boost your career in as little as two weeks!

$199.00 ENROLL NOW