Summary:

Students are introduced to the F&B environment. They discover the restaurant services market in all aspects. They learn how restaurants and F&B departments in hotels are organized.

Goal of the course:

  - Acquisition of the basis in professional environment in an F&B department;

  - Setting up the tools needed for restaurant services.

Skills to be acquired:

  - Understanding how a restaurant and the F&B department is organized;

  - Being able to propose managerial or corrective solutions for different types of restaurant services;

  - Knowing how to identify market trends in restaurant services.