Food & Beverage Management

N/A

Besides one-on-many expository sessions, there are two practical classes in the application areas of the Hotel School of Coimbra, as a way of motivating students to self training and development, regarding diverse skills that the F&B management function implies. It is also intended to analyze real application case studies within this sector, including the promotion of an event in collaboration with national producers and well known hotels. This articulation between theoretical expositions and practical lessons will enhance the perception of the importance of controlling the activity of food and beverage, in order to ensure an organized and profitable activity. The evaluation will be made on the following basis:
30% by attending and participating in the sessions
30% for work done in the classroom
40% in a final evaluation test

To have an integrated vision of the Food and Beverage (F&B) operation in different typologies of companies in the area of food and beverages and define principles of operation of the F&B area in different hotel units or in the management of a business of its own.
To know the area of purchasing, control and trends To have a strategic vision of the F&B sector.
To apply principles of cost control, planning and menu engineering in all sections of the F&B area to build and plan control maps and analysis of the restaurant operation.

1-Introduction to Management
1.1-Characterization of F&B operations
1.2-Menus and boards
1.3-Aspects to consider for the preparation of menus
2-The Commodities Circuit
2.1- Purchase, Receiving Goods, Storage, Issuing and Sale
2.2- Analysis of waste
2.3- Recipe Costing Form. Portion size, revenue and costs
2.4-Ratios and Contribution Margins
2.5-F&B cost and revenue calculations. Prime Cost, Revpash
3-Menu Analysis and Planning
3.1- Omnes law
3.2 Hurst & smith law
3.3-Analysis
4-Production and Sales Management
4.1-Cost Reconciliation
4.2-Break even point
4.3-Budgeting

• - Practical Work - 30.0%
• - Frequency - 40.0%
• - Attendance and Participation - 30.0%

NAO

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