ΠΕΡΙΓΡΑΦΗ

The F&B Management Training Program is a practical, 5-day course designed for hospitality professionals who want to strengthen operational control and service excellence. Through interactive, face-to-face sessions, participants gain hands-on tools to improve hygiene and food safety, streamline restaurant workflows, manage beverage operations, supervise teams, and plan effectively. The program focuses on real workplace challenges, helping attendees reduce waste, control costs, raise guest satisfaction, and build the confidence to lead Food & Beverage operations with structure and consistency.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

After the course, participants will be able to:

• Apply core food safety principles, hygiene standards, and basic HACCP controls in daily operations

• Identify and control food hazards (biological, chemical, physical, allergens) and prevent cross-contamination

• Manage receiving, storage, labelling, and FIFO/FEFO systems correctly

• Organize F&B workflows from ordering to service using practical checklists

• Improve guest experience through consistent service standards, speed, and accuracy

• Apply beverage service standards, etiquette, and upselling techniques

• Implement beverage cost controls (portion control, recipe costing, wastage reduction)

• Lead shifts effectively: brief teams, allocate tasks, and monitor performance

• Handle complaints and conflict professionally with staff and guests

• Forecast staffing and inventory needs based on expected guest volume

• Track key KPIs (food cost %, beverage cost %, labor cost %, average check) and act on results

• Build a simple action plan for operational improvement and cost reduction

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

• Restaurant or Outlet Manager

• Food & Beverage Supervisor

• Assistant F&B Manager

• Bar Manager / Head Bartender

• Hotel Operations Supervisor / Duty Manager

• Catering or Banqueting Coordinator

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Course Content

• Hygiene for Food and Beverage operations
  • Explain basic food safety principles and why they are critical in hospitality
  • Identify food hazards: biological, chemical, physical, and allergens
  • Apply personal hygiene and workplace sanitation standards
  • Control critical temperature zones (danger zone), cooking/reheating/cooling rules
  • Apply safe receiving, storage, labelling, and FIFO/FEFO methods
  • Implement safe food handling practices to prevent cross-contamination
  • Understand the HACCP concept and how to apply basic controls in daily operations

    
    

• F&B Management Operations 
  • Explain the structure and purpose of F&B departments in hospitality operations
  • Identify key responsibilities of F&B managers and operational teams
  • Describe standard F&B service types (buffet, à la carte, banquet, room service, etc.)
  • Apply basic operational workflows: ordering, receiving, storage, production, and service
  • Recognize the importance of guest experience standards (service quality, speed, accuracy)
  • Use operational checklists to control daily restaurant operations
  • Analyze real operational problems and propose practical solutions

    
    

• Management of Beverage Operations
  • Explain the role of beverage operations in hospitality profitability
  • Identify key beverage categories (wine, spirits, beer, non-alcoholic beverages, cocktails)
  • Understand beverage service standards, etiquette, and upselling techniques
  • Apply proper beverage storage procedures (temperature, rotation, stock handling)
  • Implement beverage cost control methods (portion control, recipe costing, wastage control)
  • Manage bar workflow and staffing efficiently (opening/closing procedures, mise-en-place)
  • Recognize legal and responsible service requirements (ID checks, intoxication handling)

    
    

• Supervision in Hospitality
  • Define the role of a supervisor in hospitality and its impact on service quality
  • Apply leadership styles appropriate for hospitality teams
  • Use effective communication techniques with staff and guests
  • Conduct shift briefings and assign tasks effectively
  • Handle conflict and complaints professionally (staff disputes and guest issues)
  • Monitor performance and provide feedback and coaching to team members
  • Motivate teams using recognition, accountability, and clear expectations

    
    

• Planning and Control/ COST
  • Explain the importance of planning in hospitality operations
  • Forecast daily operational needs (staffing, inventory, guest volume)
  • Use basic scheduling principles (labor cost efficiency and coverage)
  • Apply simple budgeting concepts related to F&B
  • Calculate and monitor key performance indicators (KPIs) such as food cost %, beverage cost %, labor cost %, and average check
  • Apply inventory control methods (par stock, ordering levels, stock take cycle)
  • Create an action plan for operational improvement and cost reduction