Food services and beverages

Bag code: HUMTT40515021 Days: 5 days "Today’s training: 3 hours" Time: 15 training hours Targeted participants: Interested in tourism and hospitality Lovers of safaris and trips Students of tourism and hospitality colleges Overview of the program: This program revolves around food and beverage services (definition – types – characteristics – objectives – advantages – disadvantages, etc.). It will be presented through the following units: First training unit: Food and beverage services industry Second training unit: Events and occasions in tourism establishments Third training unit: Improving food and beverage services Fourth training unit: Safety and health standards in food and beverage services Fifth training unit: Technology in food and beverage services in the hospitality industry Program objectives: • To enable the trainee to understand inventory management, cost control, and profitability in food and beverage services industry • To familiarize the trainee with designing and implementing menus and developing food and beverage recipes • To discuss the management of food and beverage services in hotels and tourism establishments • To explain the planning, organizing, and operating of events and special occasions in tourism establishments • To learn how to design and develop delivery, serving, and distribution services in food and beverage industry • To understand how to analyze data and financial and administrative reports to improve performance in food and beverage management • To discuss how to manage employees, train them, and develop their skills in food and beverage industry • To explain the steps of applying safety, health, and hygiene standards in food and beverage industry • To familiarize the trainee with customer relationship management and improving the quality of services provided to guests in hospitality industry • To use technology and innovation in managing food and beverage services in hospitality industry Program topics: First training unit: (Food and beverage services industry): • Inventory management, cost control, and profitability in food and beverage industry • Designing and implementing menus and developing food and beverage recipes Second training unit: (Events and occasions in tourism establishments): • Managing food and beverage services in hotels and tourism establishments • Planning, organizing, and operating events and special occasions in tourism establishments Third training unit: (Improving food and beverage services): • Designing and developing delivery, serving, and distribution services in food and beverage industry • Analyzing data and financial and administrative reports to improve performance in food and beverage management Fourth training unit: (Safety and health standards in food and beverage services): • Managing employees, training them, and developing their skills in food and beverage industry • Applying safety, health, and hygiene standards in food and beverage industry Fifth training unit: (Technology in food and beverage services in the hospitality industry): • Customer relationship management and improving service quality for guests in hospitality industry • Using technology and innovation in managing food and beverage services in hospitality industry Contents of the kit: PowerPoint: 160 Trainer’s guide: 155 Trainee’s guide: 139 Profile file: 3 Activities kit: 10 Mind maps: 1 Photos: 12 Videos: 10 References: 9 Trainee data form: 3 Brochure: 1 Contents of the kit: 12 Training kit model: Please click here to view the training kit model