Managing Service in Food and Beverage Operations

1. Leadership in Food and Beverage Operations

2. Food and Beverage Operations

3. Select Restaurant Food and Beverage Staff

4. Select Hotel Food and Beverage Staff

5. Select Beverage Service Staff

6. Responsible Alcohol Service

7. Menu Development

8. Food and Beverage Supplies and Equipment

9. Facility Design, Decor, and Cleaning

10. Sanitation, Safety, Security, Health, and Legal Issues

11. Labor and Revenue Control

12. Restaurants

13. Banquets and Catered Events

14. In-Room Dining

15. On-Site Food and Beverage Operations

 

Managing Beverage Operations

1. Trends Affecting Bars

2. The Basics of Beverage Service

3. Beverage Service Responsibilities

4. Serving Alcohol With Care

5. Leadership and Supervision

6. Bar Operations

7. Bar Marketing and Sales

8. Beer

9. Spirit

10. Wine Fundamental

11. Wines of France

12. Wines of Italy

13. Wines of Germany

14. Wines of Spain and Portugal

15. Wines of the United States

16. Wines of Other Countries

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The Lodging and Food Service Industry

1. The Travel and Tourism Industry in Perspective

2. Career Opportunities

3. The Early History of Lodging in Europe and America

4. The Birth of the Modern Lodging Industry

5. The Organization and Structure of Lodging Operations

6. The Rooms Division

7. The Growth and Development of Food Service

8. The Organization and Structure of the Food Service Industry

9. The Management and Operation of Food Services

10. The Engineering and Maintenance Division

11. The Marketing and Sales Division

12. The Accounting Division

13. The Human Resources Division

14. The Security Division

 

Hotel and Restaurant Accounting

1. Accounting - A Management Resource

2. Starting a Business

3. The Bookkeeping Process

4. Hospitality Industry Financial Statements

5. Computerized Accounting System - An Introduction

6. Computerized Accounting Cycle - A Demonstration

7. Statement of Income, Depreciation, and Amortization

8. Balance Sheet

9. Restaurant Accounting and Financial Analysis

10. Summary Operating Statement

11. Statement of Cash Flows

12. Budgeting Expenses

13. Forecasting Sales

14. Weekly Cash Flow Restaurant

15. Restaurant Business Plan