Program Overview

Diploma in Food & Beverage Service Operations

MQF Level

4

Study Mode

On Campus

ECTS

120

Duration

2 Semesters + 1-year IITP

Course Information

The Diploma in Food & Beverage Service Operations is a comprehensive program aimed at equipping students with the essential skills and knowledge required to excel in the food and beverage service industry. The course covers a wide range of topics that are crucial for success in this field, including customer service, food and beverage preparation, and safety and sanitation.

Course Modules

• Customer Service: This module focuses on developing students' customer service skills, emphasizing the importance of providing exceptional service to guests. Students will learn about effective communication, handling customer inquiries and complaints, and creating positive dining experiences.
• Food and Beverage Preparation: This module covers the fundamentals of food and beverage preparation, including menu knowledge, food and drink pairing, and basic cooking techniques. Students will gain hands-on experience in preparing and presenting various dishes and beverages.
• Safety and Sanitation: This module emphasizes the importance of maintaining a safe and hygienic environment in the food and beverage service industry. Students will learn about proper food handling, storage, and preparation techniques, as well as sanitation practices to ensure food safety.
• Beverage Service: This module focuses on the art of beverage service, including wine, spirits, and non-alcoholic beverages. Students will learn about different types of beverages, proper serving techniques, and how to handle and store beverages effectively.
• Restaurant Operations: This module covers the operational aspects of running a restaurant or food service establishment. Students will learn about table setup, reservation management, order taking, billing procedures, and managing guest flow.
• Menu Planning and Management: This module explores the process of menu planning and management, including menu design, pricing strategies, and menu analysis. Students will learn how to create balanced and appealing menus that meet customer preferences and business goals.
• Bar and Beverage Management: This module focuses on the management of a bar or beverage service operation. Students will learn about bar setup, inventory management, cost control, and cocktail preparation techniques.

Programme Learning Outcomes

• Comply and exhibit sound ethical behaviour on the workplace, excellent leadership and interpersonal skills.
• Apply knowledge and skills towards contemporary systems and theories related to the administrative and operational areas in food and beverage.
• Be responsible for an operational section of the food and beverage department within a hotel and/or catering organisation.
• Be responsible towards the handling of a number of key operational issues that might occur within a hotel or a catering organisation.
• Deliver economic, efficient, effective and environmentally friendly operational performance.

Entry Criteria

Successful completion of Certificate in Food Preparation & Service (MQF/EQF Level 3).

Possible Career Opportunities

• Chef de Rang
• Junior Maître d’hôtel
• Banqueting Supervisor
• Bar Supervisor
• Bartender

Course Dates

Course will start on Monday 29th Sep. Internal Applications only allowed.

Fees

All prices are equivalent to a semester of studies. Local and International Internships are exempted from fees. If the course is offered online and on campus the price will vary, please contact the registrar's office for further information.