By the end of the Module, participants will be able to:

  • Understand the supply chain and different methods of purchasing.
  • Understand the importance of inventory management in a highly perishable environment.
  • Master control systems that can be applied in one's place of work.
  • Explore the role of technology in cost control.
  • Understand the whole budgeting process.
  • Examine the subject of labour management and scheduling within F&B

Methodology - The course will be a mix of exercises and theory that relate to different aspects of the food and beverage cycle. The purpose is to provide each participant with tools they can take away, test in their own place of work and develop an understanding that will allow them to construct and manage systems of control that will benefit themselves and the companies for which they work.

Participants - Candidates should hold a middle management or supervisory post in the hospitality or related industries, come with an open mind and a calculator, both of which should be fully charged and ready for action.

Ian Scarth joined the EHL faculty two years ago to teach Food & Beverage Management and Service Operations Management to our Bachelor of Science students. He is an operator at heart, working first for the Savoy Hotel Company, then with both Sodexho and Granada food services in an area management capacity. He spent three years as Catering Director for the sports arena at Wembley where he had the opportunity to implement many new and much needed cost control and revenue generating systems. He has studied the views of others on the service delivery process and developed his own concept known as servphistication: the need to become more sophisticated at meeting the needs of hospitality customers. He is a former Savoy Gastronome award winner and an advisor to the World Food Safety Organization. Ian also has considerable knowledge of quality control systems and has implemented ISO 9002 in more than twenty-five restaurants around the UK.

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