Gestão & Negócios

Operational Management of Food and Beverages

CURSO

In-person

Target Audience

Future Food and Beverage (F&B) managers, professionals already working in bars and restaurants, culinary students, and entrepreneurs interested in optimizing operational and supply management.

Justification

In a scenario where the visitor experience directly depends on the internal organization of businesses, it becomes essential to train professionals to operate efficiently in purchasing management, receiving, storage, inventory control, material flow, and the organization of operational processes. The course contributes to increasing standardization, sustainability, and competitiveness of associated businesses, aligning operations with the strengthening of the local tourism chain.

General Objective

To develop competencies for the operational management of food and beverages, enabling participants to plan, organize, and control processes of purchasing, receiving, inventory, internal logistics, and support structure for service, focusing on efficiency, quality, and sustainability.

Specific Objectives

To understand the importance of physical structure, equipment, and utensils for the efficient functioning of F&B services.
To identify functions, routines, and responsibilities involved in the operation of food and hospitality establishments.
To apply principles of purchasing, receiving, storage, and inventory control.
To recognize the impact of logistical organization on the quality of service provided to tourists and local customers.
To relate efficient operational practices to the reduction of waste, resource utilization, and improvement of consumer experience.

Curriculum Content

[dropdown-title] Module 1 - Structure and organization of F&B services [/dropdown-title]

[dropdown-title] Module 2 - People management and operational routines [/dropdown-title]

[dropdown-title] Module 3 - Operation, planning, and integration with the menu [/dropdown-title]

[dropdown-title] Module 4 - Supplies and inventory control in F&B establishments [/dropdown-title]

A UNESC Level reserva no direito de cancelar ou transferir os cursos que não atingirem o número mínimo de inscritos.