• it aims to show how the new strategic systems approach can be used in the management of an enterprise in food service. the course also will give students a basic undrestanding of the management process in food and beverage operations. all aspects of food and beverage operation are covered, including organization, marketing, menu, costs and pricing, production, service, safety and finance. - further more it will increase the students awareness of the critical factors, which, if managed properly, can help to increase efficiency and effectiveness.

    Self enrolment
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