Reference no: EM133216433

Identify the characteristics and role of food and beverage (F&B) Management and anticipate challenges in contemporary settings where culture and community values impact on the provision of an effective contemporary industry;

Devise a contemporary food and beverage outlet, exemplifying consumer needs and the importance of experience;

Analyse the source and function of the menu including restaurant revenue Mgt, menu engineering and recipe standardisation;

Differentiate among the various food production methods, control systems, hygiene and storage principles and explain their importance; and

Explain how respect for inter-cultural and ethical practices are considered when confronting food and beverage operational issues including the impact of various management styles, labour practices and sustainability requirements to maintain diversity relevant to identified communities or sectors.