Food and Beverage Management
Master the Art of Food & Beverage Management: From Principles to Practical Excellence!
4.0
(1)
25 learners
What you'll learn
- Understand the principles of food and beverage management
- Master the use of standardized recipes for consistent quality
- Implement effective product purchasing and storage practices
- Apply quality standards in food and beverage production
This course includes
- 7.3 hours of video
- Certificate of completion
- Access on mobile and TV
Course content
1 modules • 11 lessons • 7.3 hours of video
Essential Food & Beverage Management: From Theory to Practice
11 lessons
• 7.3 hours
Essential Food & Beverage Management: From Theory to Practice
11 lessons
• 7.3 hours
- ManageFirst - Chapter 1: Principles of Food and Beverage Management | Chef Bill Mullins 58:05
- HPRM 3060 - Food & Beverage Production Theory | Week 1 - Course Overview 15:52
- HPRM 3060 - Food & Beverage Production Theory | Syllabus Review 36:21
- HPRM 3060 Food & Beverage Production Theory | Chapter 2 Standardized Recipes are Critical 01:00:01
- HPRM 3060 Food & Beverage Production Theory | Chapter 3 Product Purchasing 52:25
- HPRM 3060 Food & Beverage Production Theory | Chapter 4 - Product Receiving, Storing, and Issuing 48:51
- HPRM 3060 Food & Beverage Production Theory | Chapter 5, Part 1 Quality Food Production Standards 26:40
- HPRM 3060 Food & Beverage Production Theory | Chapter 5, Part 2 Quality Food Production Standards 38:15
- HPRM 3060 Food & Beverage Production Theory | Chapter 6 Quality Beverage Management Standards 45:51
- HPRM 3060 Food & Beverage Production Theory | Chapter 9 Managing Buffets, Banquets, and Catered Ev 30:40
- HPRM 3060 Food & Beverage Production Theory | Chapter 10 Analysis and Decision Making 28:29
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