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The program balances philosophical foundations, critical thinking, and practical operational management, including workforce dynamics and service standards. Learners develop communication, leadership, order processing and guest payment skills through point-of-sale workflows, menu development, terminology use, and sustainability integration. 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It emphasizes the philosophical approach, critical thinking, and practical application of knowledge and skills necessary for providing exceptional food and beverage service. Additionally, the Program addresses the foundational principles of e@ective operations management in the food and beverage industry, enabling students to uphold high service standards.  \nCareer Occupation  \n• Restaurant Manager  \n• Restaurant Owner  \n• Food and Beverage Operator  \nAdmission Requirements  \n• Applicants shall be a graduate of a High School in Canada or an equivalent credential from an approved institution of a di@erent country.  \n• Any applicant who earned their credential in a language other than English must meet the English language proficiency requirement which is listed below.  \n1. CELPIP: 6 overall with a minimum score of 6 in each section  \n2. IELTS: 5 overall with a minimum score of 5 in each section  \n3. TOEFL: 148 (computer-based test), TOEFL 52 (internet-based test)  \nLearning Objectives  \nUpon completion of this program, the student will have demonstrated the ability to:  \n• Recognize the organizational framework and features of food and beverage service operations, including workforce dynamics, working environments, and career pathways.  \n• Assess the essential communication, listening, teamwork, and leadership competencies vital for success in food and beverage service operations.  \n• Outline the necessary procedures for order processing and accurate guest check handling using point-of-sale systems, as well as steps for guest payment processing, including cash, credit/debit card transactions, and billing.  \n• Apply menu development principles from marketing, nutrition, design, operational, and cost control perspectives.  \n• Employ industry-specific terminology and language e@ectively.  \n• Identify common service techniques and styles prevalent in the food and beverage service industry.  \n• Apply and analyze fundamental concepts in conceptualizing, planning, and designing food and beverage operations.  \n• Emphasize the importance of sustainability practices and strategies for integrating them into modern food and beverage operations.  \nMethods of Evaluations  \nStudents will be assessed given the components below.  \n1) Attendance 30%  \n2) Presentation 25%  \n3) Group-assignment-Case Study 25%  \nCompletion Requirements  \n• Students shall have at least 75% attendance.  \n• Students must get an overall 75% mark to complete the Program.  \nProgram Duration  \n60 hours, 15 hours per week, in total 4 weeks  \nHomework Hours  \nStudents may expect 8 hours for the preparation of the presentation and case study.  \nDelivery Methods  \nIn-class  \nCombination  \nRequired Course Materials  \nTextbooks may include:  \nDavis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018) . Food and Beverage Management, Latest ed. or other text/material as developed by the lecturers.  \nProgram Organization  \n\n| Topics/Subjects | Length |\n| --- | --- |\n| Introduction of food and beverage management | 2 hours |\n| Concept development | 3 hours |\n| Classifying food and drink service operations | 6 hours |\n| Restaurants and events | 2 hours |\n| Contract foodservice, travel and public sector catering | 2 hours |\n| The menu Management | 3 hours |\n| Menu pricing, Menu knowledge, Nutrition | 2 hours |\n| Purchasing and storage | 4 hours |\n| The purchasing of beverages, Receiving of food | 2 hours |\n| Production and service | 4 hours |\n| Food service methods, Beverage service methods | 2 hours |\n| Controlling the operation | 4 hours |\n| The stages of control | 2 hours |\n| Sta@ing issues | 2 hours |\n| Sta@ training, Sta@ scheduling, Legal Framework | 2 hours |\n| Food and beverage marketing | 3 hours |\n| Merchandising","cbCaifY4JuTPSMa6","https://ap.wps.com/l/cbCaifY4JuTPSMa6","pdf",99944,"English","# Program Description\n# Career Occupation\n# Admission Requirements\n# Learning Objectives\n# Methods of Evaluations\n# Completion Requirements\n# Program Duration\n# Delivery Methods\n# Required Course Materials\n# Program Organization","[{\"question\":\"What establishments does the program target for food and beverage service management?\",\"answer\":\"The program is tailored to restaurants, hotels, catering services, and similar establishments in the food and beverage industry.\"},{\"question\":\"What skills and abilities will students demonstrate upon completing the program?\",\"answer\":\"Students will recognize service operation frameworks, apply communication and leadership competencies, manage order processing and guest checks with point-of-sale systems, develop menus from multiple perspectives, and integrate sustainability practices. They will also use industry-specific terminology and apply core concepts to design operations.\"},{\"question\":\"How are students evaluated and what are the completion requirements?\",\"answer\":\"Evaluations include attendance (30%), presentations (25%), and a group assignment case study (25%). Students must have at least 75% attendance and achieve an overall 75% mark to complete the program.\"}]","Food and Beverage Service Management Certificate Program - Program Outline | PDF"]