Objectives and competences
To provide fundamental knowledge on managing every aspect of the food and beverage business (F&B). Provide students with essential tools for managing a food and beverage (F&B) business.
The student should be able to:
- Characterize the sector of activity and its legal framework
- Identify the different types of F&B establishments
- Plan and develop an F&B service.
- Recognize different production and distribution models
- Prepare technical advices on equipment; materials and utensils
- Organize the food circuit, taking into account the legislation, Food Hygiene and Safety and the optimization of processes
- Understand and know how to intervene in the management of human resources in F&B establishments
- Develop menus, taking into account the suitability for the target audience, feasibility and costs.
- Develop technical sheets that simultaneously meet the nutritional and economic criteria
- Know how to prepare and interpret economic studies, budgets and financial data.
- Understand techniques to manage customer and consumer expectations
Teaching Methodologies
Lectures: use of expository, interrogative, demonstrative and active methods. Exercises on each of the themes, accompanied by the teacher.
Theoretical and practical: use of the demonstrative and active methods. Conducting individual and group work based on case studies and using the Excel program.
Tutorial: individual and group work carried out in theoretical-practical classes.
Syllabus
History, concepts and terminology, typology of F&B establishments
The sector of activity and its characterization
Management of F&B establishments
F&B planning and development
Economic study, budgets and financial maps
Customer satisfaction and complaints management
Transversal processes to the activity
Trends and new opportunities in the F&B Business
