Undergraduate Certificate in Food and Beverage Management
Le Cordon Bleu University Kobe - Tokyo
Key Information
Campus location
Kobe, Japan
Languages
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Study format
Distance Learning
Duration
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Pace
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Tuition fees
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Application deadline
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Earliest start date
Apr 2024
Scholarships
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Introduction
1. Entrepreneurship and Business Management:
To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualize and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event-related business from an entrepreneurial perspective.
Introduction to Entrepreneurship and Entrepreneurial Evolution
Theory of Entrepreneurial Mindsets and Characteristics
Ethical, Social, and Sustainable Practices
Pathways to Entrepreneurial Ventures
The Industry and the Organisation
The Marketing Plan
Financials: Cash; Start-up costs; Profit and Loss
2. Food and Beverage Cost Control:
An Overview of the Industry and the Manager
Managing Revenue and Expenses
Managing the Food Production Process
Food and Beverage Pricing
Menu Analysis
Labour Cost Control Standards
Discrimination Laws, Workplace Bullying and Harassment
Revenue Control and Use of Technology
3. Food Quality Management:
What is Food Quality?
Food Production and Preservation
Control of Allergens in Food
Developing a Food Safety Program
Supporting Documents in a Food Safety Program
Auditing a Food Safety Program
4. Restaurant Concepts:
Restaurant Concepts and Target Markets
Location, Location, Location
Marketing
The Menu and Menu Planning
The Principles of Restaurant Design and Layout
Equipping the Kitchen and Bars
The Financial Plan and Legal Obligations
The Business Plan