Catering & Restaurant Management
MODULE: Catering & Restaurant Management
Program delivered by distance learning higher education up to a maximum of 27 credits. This module may be combined or completed with other online university courses from this faculty.
DESCRIPTION:
The program offers surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable in restaurant and catering industry. It covers everything from types of catering and restaurant to operation, equipment, and legal issues. It also looks at menu strategies, special promotions, techniques for controlling food production, sound purchasing policies and good storage and handling practices.
Courses list (each subject accounts for 3 credits):
1 BIU Earned Credit = 1 USA Semester Credit (15 hours of learning) = 2 ECTS Credit (30 hours of study).
Catering & Restaurant Management
Menu Planning & Management Food Production & Services Customer Relations Management Bar & Beverage Management Catering & Banquet Operations Hotel Food & Beverage Service Employees Supervision Restaurant Management
Academic Supervisor: Juan Carlos Bernial
More information about this supervisor and online university course instructors at BIU Human Network.
This module is applicable to Specialist, Expert, Bachelor's, Master's and Ph.D. (Doctor) Programs. This distance learning degree program is designed at the postgraduate level – Master’s or Doctoral. This module may be easily adapted to complete the Specialist, Expert or Bachelor’s adult degree program requirements. A further option is the enrollment into the online university courses listed in this module.
* University Course (3 credits): Select 1 subject from this module.
* Specialist Diploma (15 credits): First 5 subjects or select 5 subjects from this module.
* Expert Diploma (21 credits): First 7 subjects or select 7 subjects from this module.
* Bachelor's Degree (130 credits): The Admission certificate issued after submission of the application for admission will show the amount of credit transferred and validated from previous education and experience, and the amount of credits required to complete this undergraduate program's major. Additional courses from other modules of this faculty will be assigned in case that the credits displayed on this module are not enough to complete the bachelor's required credits.
* Master's Degree (35 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 13 credits corresponding to a final project to the selected subjects.
* Ph.D. (Doctor) (45 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 18 credits corresponding to a final thesis to the selected subjects.
BIU issues an admission certificate after receiving your complete application for admission. This document will show the amount of credits transferred and validated from previous education and experience, and the amount of credits required to complete the degree program's major. BIU can not perform this evaluation without the complete application for admission.
Courses Description (each subject accounts for 3 credits):
Catering & Restaurant Management
This course examines what is necessary to start and run a successful catering company and/or restaurant. It explores the requirements needed for the kitchen, catering equipment, storage, and banquet space, and the logistics for cooking the food, hot and cold storage, transportation to function site, and all hygiene and sanitation requirements.
Instructor: Deric N. Bircham
Menu Planning & Management
This course shows to utilize the menu as a sales tool and to understand its importance. It determines what makes a good menu, which menu to design for what events, the number of menus to prepare for clients, and how the menu dictates the function or, conversely, how the function dictates the menu. It also covers specific ways of costing menus.
Instructor: Deric N. Bircham
Food Production & Services
This course examines food preparation methods and service techniques in quantity and quality food production. It shows how to read and evaluate menus, recipe conversion and costing. It considers different production schemes, food safety, food flow and waste, and the relationship between back-of-the-house and front-of-the-house activities.
Instructor: Marie Langloys
Customer Relations Management
Companies are often derailed by poor customer support and management. This course explains the relationship between suppliers, technology, and customers, which together provide the infrastructure for customer support in any business environment. Managing successful relationships with customers has become a critical organizational competency for acquiring and retaining customers.
Instructor: William Martin Olsen
Bar & Beverage Management
This course examines both the aesthetics and legalities of alcoholic beverages. It covers control systems, responsible alcohol service, and essential information on a wide range of beverage products. It also shows the principles of wine, beer and spirits production with a primary focus on manufacturing, quality criteria, and styles. Alcohol raises issues of safety, responsibility, and potential law suits.
Instructor: Marie Langloys
Catering & Banquet Operations
This course explores the complexities of controlling food, beverages, labor, and sales income in catering and banquet operations. It covers standards determination, the operating budget, and income/cost control, as well as control systems. It shows the essence of a complete catering operation: the food, the atmosphere, the presentation, and the service.
Instructor: Deric N. Bircham
Hotel Food & Beverage Service
This course helps supervisors and managers plan for and successfully manage the different types of food and beverage operations in a hotel, including coffee shops, gourmet dining rooms, room service and banquets. It also introduces the special world of private club management.
Instructor: Deric N. Bircham
Employees Supervision
Hiring and managing employees is crucial to any business. This course teaches supervision skills that relate to all phases of any personnel interaction. It shows communication with fellow employees and subordinates, especially in a business where the stress level is high, and covers planning, organizing, problem solving, and delegating, as well as training and evaluating new employees.
Instructor: Philipose Daniel
Restaurant Management
This course provides a complete discussion for the successful management of restaurant, catering and food service organizations. It examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
Instructor: Deric N. Bircham
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Professionally recognized and validated degrees.
Accredited (Non USA CHEA). International legalization available.
