The course takes the student to a new level in understanding the business logic of F&B as part of the hospitality business.

Course mode: Self-study

Course material: 35 videos, over 2hours of video material, one podcast, 5 quizzes. Estimated total study time 54 hours

Targeted to: this is an introductory course to F&B. It is for everyone interested in pursuing a career in this business sector of vast opportunities – worldwide. A sector developing rapidly, making room to modern technology, not forgetting the background and origin of the business. This course also serves well for people already working in F&B, wanting to broaden their skills and knowledge base.

Course overview

The Food & Beverage (F&B) sector is one of the most dynamic, vibrant, and exciting areas of service management. To thrive in this global, competitive landscape, those pursuing a successful career in F&B need to familiarise themselves with the key tenets of F&B management.

By undertaking this course, students will learn about the structure and characteristics of the food service industry, explore best practices and common issues in operational management, as well as get a comprehensive introduction to the types of technology used in F&B management. The course concludes by considering current challenges and emerging trends in contemporary F&B management, equipping you with the knowledge required to level-up your professional competence.

The participants are expected to watch all the video content under each module, acquaint oneself with additional materials provided, review the video podcast, and then take the quiz. The quiz can be taken 3 times and we recommend that participants watch the videos until they feel they master the topic.

Course objectives

The course aims to offer course participants an understanding of the following topics:

• Understanding the general structure of food service business, including different operational models and service concepts
• Familiarity with key theory underlying F&B management
• Identifying and managing common challenges and friction points in F&B operations
• Recognising the increasingly important role of technology in F&B management
• Identifying current issues and exploiting emerging trends in F&B settings

Skills

Upon successful completion of the course, the course participants will gain knowledge of the following:

• diversity of food service as a sector of economic activity
• critical success factors and their relative importance in different parts of the F&B sector
• common challenges and main friction points in F&B management
• role of technology in F&B
• following and adapting to changes in the market, including customer trends and technological progress

Course outline

This course consists of 5 tutorials and each one contains a variety of video lessons. The tutorials and lessons are the following:

Tutorial 1. F&B as an operational environment

1.1 Learning outcomes

1.2 F&B as an operational environment / Restaurants

1.3 Cafes and bakeries

1.4 Pubs & Bars & Nightclubs

1.5 Contract catering

1.6 Recap & Review questions

Tutorial 2. Types of F&B organisations

2.1 Learning outcomes

2.2 Understanding eating out / Level of service / Price

2.3 Degree of choice

2.4 Cuisine type & Theme restaurants

2.5 Recap & Review questions

Tutorial 3. Operational management in F&B

3.1 Learning outcomes

3.2 Exceeding expectations & Service triad

3.3 Servqual

3.4 Servicescape

3.5 Brigade system

3.6 Cost structure / Breakdown of common costs in F&B / Turning a profit

3.7 Profitability of alcohol / Profitability of food coffee and tea

3.8 Recap & Review questions

Tutorial 4. Hospitality operating systems

4.1 Learning outcomes

4.2 Digitising F&B operations

4.3 POS systems / Stationary / Mobile / Self-service

4.4 Kitchen display systems

4.5 Systems for scheduling

4.6 Systems for purchasing

4.7 Systems of taking and managing bookings

4.8 Recap & Review questions

Tutorial 5. Fluctuating Customer Tastes

5.1 Learning outcomes

5.2 Tenets of F&B

5.3 Diffusion of innovation & The ever-changing landscape of F&B

5.4 Food courts & Food trucks

5.5 Online delivery aggregators

5.6 Dark & Virtual kitchens

5.7 Recap & Review questions

Why start studying now?

Food & Beverage Management will give you a solid understanding of the principles and work methods of the business. The course will open doors to new responsibilities and facilitate your journey from one position to the next. Do not waste a minute – start your new career today!

How do I purchase the course?

You may buy the course by adding it to the shopping cart on this page. You can pay with a credit card, via bank transfer, or in company purchases by requesting an invoice. You will receive an e-mail confirmation of your order. It contains all relevant data on your purchase.

If you’re ordering the course for multiple users, you will be contacted after your purchase. Credentials to each user will be sent via personal email after verification of your payment.

If you make a company purchase and wish to be billed, you will be contacted. You will receive your credentials to use the course upon payment of the bill. If you have any questions or inquiries, do contact us at online@haaga-helia.fi

How do I get access to the materials and for how long do I have to finish the course?

After we have verified your payment, you will be sent credentials for the log-in to the learning environment, where you will conduct your studies. In the learning environment, you will find all your study materials, which are available for you for 6 months.

You may study at your own pace and return to study materials at any time you wish.

Welcome to the course!

Meet your course instructor