MANAGING SERVICE IN FOOD & BEVERAGE OPERATIONS

Upon completion of the course, the participants will be able to:

Explain the process necessary to plan an effective design for a food service operation, including the role of a planning team and market analysis; describe trends in food service design; and describe how space requirements and traffic-flow patterns affect an operation's overall layout.

Describe the importance of décor – specifically, color, decorations, lighting, ventilation, sound and furniture – for a successful food service operation.

Summarize cleaning issues for food service facilities, including exterior and interior inspections, dining area cleaning programs, and cleaning schedules and procedures.