CERTIFICATE IN FOOD SERVICE MANAGEMENT

This course is designed for Aspiring Food and Beverage Professionals to help them better understand the various facets of Food and Beverage Operations. The curriculum is resourceful to those who are keen on furthering their career in Hospitality and Food and Beverage Operations. With Sections on the Varied Fields of F&B Operations, detail on Franchising, Management Companies and Government Services, we also re-enforce the basics on various types of services, table settings, equipment used in service, types of menus, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service business.

Presented in easy to navigate electronic modules.

Set out in a series of 7 focused modules, this course is designed to provide the students with in-depth insight into the practice of Food Service Management.

With topics ranging from Operational Planning, External forces affecting the Industry, Managing Franchise, Chain and Independent Operations and the related relationship Controls to Planning and Leadership & Directing – 5 Weeks of part time or 4 Weeks of full-time study will provide an excellent base to kick start a career.

NOTE! English is the worldwide standard language in Tourism and therefore this course is presented in English, along with a detailed English/Swedish Industry terms dictionary.


STUDY FOOD SERVICE MANAGEMENT MEANS

  • You start your training whenever you want
  • You're studying any way you want, with a PC, tablet or mobile phone
  • You will decide on your own course of study
  • You study where you want

COURSE PORTAL

You'll get recorded lectures in our course portal where you meet our lecturers with different specialised areas. You'll see short movies with our lecturers presenting themselves and their subjects, and with some screen-recorded lectures in PowerPoint.

The lecture material itself also has access to the course portal when it is time to perform exercise and submission tasks that are submitted for review by our staff, which will then provide feedback to you. You can also check your level of knowledge by responding to diagnostic tests.

In the course portal, there is a Forum where you can discuss and ask other course participants and teachers about the course content. During the course period, you will be in contact with the instructor if you encounter questions or problems, and when you receive feedback on your submission details. Interactivity by chat, mail and phone. Continuous training and submission information is available in the course material so that you can verify on an ongoing basis that you have properly discharged the material.

You'll read the training in our course portal whenever you want. There are screen-played lectures, still images from lectures, exercise details and submission details. You do everything in the course portal, including the examination work.

COURSE CONTENT

The Restaurant Business

• The Varied Field of Food Service

• The Outlook for Food Service

• The Restaurant Business

• The Dining Market and the Eating

Market

• Dining Well The Eating Market and

Its Dynamics

• Contemporary Popular Priced

Restaurants

• Quick Service Restaurants

• Fast Casual Restaurants Midscale

Restaurants Casual Restaurants

• High Check Average Restaurants

• Restaurants as Part of a Larger

Business

• Restaurants in Retail Stores

Restaurants in Shopping Malls

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

Restaurant Operations

• Restaurant Operations

• The Front of the House

• The Back of the House

• The “Office” General Management

• Making a Profit in Food Service

Operations

• Increasing Sales Reducing Costs

• Keeping the Score in Operations:

Accounting Statements and

Operating Ratios

• Cost of Sales Controllable

Expenses Capital Costs

• Life in the Restaurant Business

• Salary Levels

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

Restaurant Industry Org.

• Chain Restaurant Systems

• Marketing and Brand Recognition Site

Selection Expertise

• Access to Capital Purchasing

Economies Control and Information

Systems

• New Product Development Human

Resource Program Development

• Independent Restaurants

• Operating Advantages Marketing and

Brand Recognition

• Site Selection Access to Capital

• Purchasing Economies Control and

Information Systems

• Human Resources The Independent’s

Extra: Flexibility

• Franchised Restaurants

• The New Franchisee Continuing

Franchise Services

• The Franchisee’s View The Franchisor’s View

• Franchisor Franchisee Relations

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

Competitive Forces

• Competitive Conditions in

Food Service

• The Marketing Mix

• Product

• Price Place and Places

Promotion

• Competition with Other

Industries

• Convenience Stores

Supermarkets The Home

as Competition

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

On Site Food Service

• Comparing On Site and Commercial

Food Services

• Self Operated Facilities

• Managed Services Companies

• Pros and Cons of Managed Services

• Business and Industry Food Service

• College and University Food Service

College Students as Customers

• Health Care Food Service

• The Dietetic Professional The Dietetic

Technician The Dietary Manager

• Health Care Food Service Department

Organization

• Trends in Health Care Food Service

• School and Community Food Service

• The School Food Service Model

• Contract Companies in School Food

Service Trends in School Food Service

• Service Programs for the Aging

Community Based Services

• Other Segments

• Recreation

Correctional Facilities Private Clubs

Transportation

• Vending

• Summary

• Key Words and

Concepts

• Review Questions

Issues Facing Foodservice

• Consumer Concerns

• Health and Wellness Fast Food

and a Hectic Pace Nutrition and

Labelling

• Food Safety and Sanitation

Alcohol and Dining

• Food Service and the Environment

• Thinking About Garbage from

Dump to Waste Stream

• The Greening of the Restaurant

Industry

• Technology

• Enhancing Customer Service

Technology in the Back of the

House

• Technology, the Internet, and Food

Service Marketing

• Technology and Management

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

The Role of Service

• A Study of Service

• What Is Service?

• Types of Service

• Rendering Personal Service

• Task Interpersonal Skills

• Managing the Service Transaction

• The Product View of Service The

Process View: Empowerment

• Production or Process View?

• How Companies Organize for

Service

• Service Strategy ■ Service Culture

• The Employee as Product: The

Importance of People

• Service as a Sustainable

Competitive Advantage

• Summary

• Key Words and Concepts

• Review Questions

• Internet Exercises

ACCESS

You have access to the course during one year

CERTIFIED
After you have passed the exam we will send you a certificate
CUSTOMER SATISFACTION
After the course we would like your opinion

TARGET GROUP

The training is made for you who want to study where you want, when you want and how you want. You have access to the course material regardless of the technology platform, for example desktop, laptop, tablet or mobile phone. Since the training is conducted at your chosen study time, it is excellent to combine the training with work. You also choose when to start the training. No pre-knowledge is required unless you are required to have read a particular module or course before.

EXAM

After successful submission tasks and work, you will have achieved the Certified Food Service Management requirements.

TRAINING CONTENT

Here you will find a detailed syllabus. You will have access to screen-recorded lectures, movies, still images from lectures, exercise data, and submission data. The exercise tasks are for training with recent material. Many of them are for submission. The submission data will be submitted for review by our staff and will be returned to you with comment and result. 

COURSE FEE

The course fee is SEK 17 500 including VAT. Payment in advance against invoice for each syllabus of SEK 2 500 including VAT or the full training against an invoice. Payment of 12 months possibly of SEK 1 666. You must have completed the training before you can get your certificate.

The course fee includes:

-Training material in the course portal through screen recordings

-Exercise tasks

-Submission data

-Examination samples

-Continuous support via mail and telephone and professional guidance -Issuing and sending of diplomas

SUPPORT

If you encounter questions or problems during your studies, please visit support@academyonline.se and we will help you.

SIGN UP

Use the contact form below or send an email to support3@academyonline.se