Click here for more information...

This Module is designed for middle managers and above in the hotel, restaurant and food service industry that have, or will soon have, a responsibility for managing these constantly changing facets of the food and beverage department. It focuses on the five keys to success in food and beverage operations: the quality process, F&B marketing, the menu, F&B control and HACCP.

Module Methodology - The Module features a mix of exercises and theory that connect the different aspects of the food and beverage department. The purpose is to provide each participant with tools they can take away, test out in their own place of work and develop a knowledge base that will allow them to construct and manage processes.

Participants - Senior supervisors, middle management and above.

Module Leader - 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.

Visit website