Do you want to manage a restaurant, run a catering business or find a job in the food service industry? If so, this course will prepare you for a management position in the hospitality industry.
Food and Beverage Management is a professional development course that provides a solid foundation for managing a restaurant, catering business or other food enterprises.
In this restaurant management course, you will learn about food and human nutrition, cooking methods, menu planning and service of alcoholic and non-alcoholic beverages. You will also learn about kitchen and food service management, types of catering services, personnel management and restaurant research, marketing, advertising and public relations strategies.
On completion of this course, you will have a foundation understanding of how to manage restaurants and catering businesses successfully.
Course Structure
Unit - Food and Beverage Management
Unit 1 – Human Nutrition
- Important factors about nutrition
- Quality of ingredients
- Range of ingredients
- Cooking methods used
- Eating food
- Major food groups
- Carbohydrates
- Fats
- Proteins
- Grains
- Vegetables
- Vitamins and minerals
- Food allergies
- Terminology
- Weight and energy conversions
- Resources
- Networking – for restaurant managers, food industry employees
Unit 2 – Cooking
- Nutritive value in cooking and processing
- Cooking different types of foods
- Meat and fish
- Milk
- Plant foods
- Effect of cooking methods on nutrients
- Baking, blanching and braising
- Grilling and roasting
- Poaching and boiling
- Pressure cooking
- Sautéing and steaming
- Preparing vegetables
- Benefits of cooking
- Preserving nutrient value in food
- Managing different nutrients -heat sensitivities
- Canning and pasteurisation
- Homogenisation and pasteurization of milk
- Freezing
- Dehydration
Unit 3 – Kitchen and Food Management
- Effect of food preparation and cooking on nutrition
- Managing food contamination
- Contaminants during food processing
- Pathological contamination
- Preventing food poisoning
- Food laws and labelling
- Labelling
- Dating
- Special purpose foods
- Ethics of food additives
- Allergies, sensitivities and poisoning
- Common food allergies
- Kitchen design
- Equipment design
- Criteria for selecting equipment
- Equipment inventory
- Managing a freezer
- Preparation areas
-
- Vegetable preparation
- Salad preparation
- Meat preparation
- Fish preparation
- Pastry preparation
- Cooking area
-
- Central range
- Convection ovens
- Microwave oven
- Cleaning area
- Waste disposal
- Food service equipment
- Food service management
- Management and supervision
- Traditional kitchen staff roles -types of chefs, divisions of larder, pantry, tournants etc
- Menu and production planning
- Types of production – A la Carte, Table d’Hote, Call-Order
- Activities in cook-freeze operations
Unit 4 – Planning a Menu
- Needs of special groups
- School children and adolescents
- Expecting mothers and nursing mothers
- The elderly
- Immigrants
- Vegetarians
- Menu planning
- Assessing diets
- Assessing your own dietary intake
- A typical diet at a residential school
- Plate waste
- Assessing plate waste
- Diet formulation
- Food additives
- Preservatives
- Additives for enhancing appearance and colour
- Flavouring agents
- Sweetening agents
- Emulsifying agents and stabilisers
- Anti caking agents
- The menu
- Successful food planning
- Types of menus
- Menu composition
- Beverages
- Wine and alcohol lists
- Non alcoholic drinks
Unit 5 – Alcoholic Beverages
- Wine
- Common white grape varieties
- Common red grape varieties
- Wine processing
- Fortified wines -sherry, port, marsala, maidera, vermouth.
- Beer
- Types of beer
- Beer appreciation, tasting and characteristics
- Spirits – brandy, whisky, gin, rum, vodka
- Liqueurs
- Liqueur coffees
Unit 6 – Tea, Coffee and Non-Alcoholic Beverages
- Water
- Providing water
- Soft drinks
- Fruit juices
- Non alcoholic cocktails
- Coffees
- The coffee blend
- Grinding coffee
- Making coffee
- Problems with coffee
- Non alcoholic coffee substitutes
- Teas
- Specialty teas
- Green tea
- Common herb teas
Unit 7 – Scope and Nature of Catering Services
- Vending machines
- Popular catering
- Table service
- Cafeteria service
- Free flow
- Counter service
- Fast food operations and take-away
- Hospital catering
- Airline catering
- Function catering
Unit 8 – Personnel Management
- Reservations and bookings
- Reservation systems
- Direct or indirect reservations
- Contracts
- Cancellation procedure
- Refund policy
- Basic waiting techniques
- Holding a service spoon and fork
- Carrying plates
- Using a service salver
- Using a service plate
- Carrying glasses
- Carrying trays
- Using a waiter’s friend
- Interpersonal skills
- Addressing customers
- Dealing with complaints
- Recording incidents
- Staff recruitment
- Advertising a position
- Interviewing (guidelines and questions)
- Staff training
- Responsibilities and qualities of a good trainer
- Basic ways of learning
- Self esteem and motivation
- Assessing training needs
- Needs assessment
Unit 9 – Management of Catering Services
- Restaurant marketing
- Feasibility research
- Competitive analysis
- Market analysis
- Financial analysis
- Advertising and pr
- Food purchasing
- Purchasing methods
- Tendering
Study Hours
Estimated duration 50 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Testimonials
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
How to Enrol
Enrol Online: Click Enrol Now (Credit Card) or Enrol Now (Internet Banking/BPAY)
Enrol via Live Chat (Business Hours)
Enrol via Telephone 1300 76 2221 (Business Hours)
Enrol via Purchase Order/Tax Invoice
Enrolling Multiple Staff?
To enrol multiple staff, please complete the Employer Enrolment Form. We’ll be in touch within 60 minutes during business hours!
Payment Options
Visa, Mastercard, BPAY and Direct Deposit.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support via email;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Course may be tax deductible; see your tax advisor.
Are there any entry requirements or pre-requisites?
To study online with Australian Online Courses you will need a computer (desktop PC/laptop) running a current/updated operating system with reliable high-speed internet access. You will need to use the Google Chrome browser to access your course.
Are there any computer requirements?
To study online with Australian Online Courses you will need a computer (desktop PC/laptop) running a current/updated operating system with reliable high-speed internet access. You will need to use the Google Chrome browser to access your course.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
How is this course delivered?
This course is delivered online via our easy-to-navigate Learning Management System (LMS), where you will discover interactive online learning/written content, resources and assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our LMS and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email only during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
Professional Development for:
- Restaurant Manager
- Catering Professional
- Business Owner
- Food Service Industry Professional
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