Course Objectives:

By the end of this degree program, students will:

1. Master operational and managerial aspects of F&B service in hospitality.
2. Analyze global trends in food service, including sustainability and technology.
3. Develop leadership skills for F&B departments (restaurants, bars, banquets).
4. Gain expertise in beverage management, including sommelier training.
5. Apply financial and marketing principles to F&B operations.

Program Overview

Duration: 1 Month

Curriculum Breakdown

S.No.	Module	Topics Covered	Type
1	Introduction to F&B Operations	Scope, establishment types, organizational structure	Theory + Lab
2	Service Techniques & Standards	Service styles, POS systems, guest psychology	Theory + Lab
3	Food & Beverage Pairing	Menu engineering, wine/food pairing, non-alcoholic trends	Theory + Lab
4	Practical Training I	Restaurant simulations, bar labs	Lab/Internship
5	Beverage Management	Advanced mixology, wine studies, inventory control	Theory + Lab
6	Banquet & Event Management	Large-scale events, themed dining, contract catering	Theory + Lab
7	Hygiene, Safety & Compliance	HACCP, allergen management, alcohol laws	Theory
8	Practical Training II	Banquet rotations, industry internship (4 weeks)	Internship
9	F&B Business Management	Revenue management, menu psychology, sustainability	Theory
10	Technology in F&B	Automation, CRM systems, AI-driven menus	Theory
11	Global Cuisine & Service Cultures	Middle Eastern/Asian customs, Halal/Kosher protocols	Theory
12	Capstone Project	Business plan development, industry mentorship	Project