ΠΕΡΙΓΡΑΦΗ

This practical F&B Management Operations module provides a clear understanding of how food and beverage departments function within hospitality businesses. Participants explore service types, managerial roles, daily workflows, and control tools that ensure consistency and guest satisfaction. Through real operational scenarios, learners strengthen problem-solving skills and apply checklists and standards to improve efficiency, quality, and performance in restaurants and hotels worldwide hospitality environments with measurable operational outcomes, accountability and structure.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of this module, participants will be able to:

• 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

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

• Food & Beverage Manager

• Restaurant Manager

• Hotel Operations Manager

• F&B Supervisor / Team Leader

• Hospitality Operations Executive

• Catering & Banqueting Manager