Academic year
2023/2024 Syllabus of previous years
Official course title
Course code
CT9018 (AF:451690 AR:245380)
On campus classes
ECTS credits
Degree level
Bachelor's Degree Programme
Educational sector code
3rd Term
Course year
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The course is part of the economic-business knowledge and skills, in particular in the managerial and management field of structures in food and beverage and catering.
The student will be able to develop the necessary skills to cover operational roles in various sectors of the food and beverage departments within hospitality and restaurant-catering companies.
Classroom lessons will include business case analysis, data collection exercises, food cost analysis, menu engineering, menu performance analysis and group activities.
- Classify the various types of catering activities at international level
- Understanding consumer behavior and new trends in restaurant and catering
- Know the basics management aspects of the sector
- Read and understand F&B income statement, and determine the actions to increase its profits
- Learn the pricing strategy for restaurants and analyze the results
- Manage the restaurant or F&B department with annual budgets
- Organize and manage a restaurant or F&B department of a hotel
- Use a Business Intelligence software for the management of restaurants / F&B departments
No prerequisites are required
1. F&B basic notions: trends, business types, difference between restaurant and hotel F&B unit
2. Business basics: value proposal, restaurant concepts, client satisfaction, functional area
3. restaurant management: economic balance, KPIs, cost sources of a restaurant, pricing strategies and budgeting
4. F&B department in a hospitality unit: organisation, services, marketing, management tools
5. Business intelligence for the food service sector.
- SETTING THE TABLE (Danny Meyer) - Ecco; Reprint edition (January 29, 2008
- FOOD & BEVERAGE COST CONTROL (Jack E. Miller /David K.Hayes / Lea R.Dopson) Ed. John Wiley and Sons, Inc New York. 2002
- FOOD & BEVERAGE MANAGEMENT (B.Davis, A.Lockwood, P.Alcott, I.Pantelidis). Ed. Routledge. 2012
- RESTAURANT FINANCIAL BASICS ( Raymod S. Schmigall / David K.Hayes/Jack D.Ninemeier) Ed. John Wiley and Sons, Inc New York. 2002
Written exam in person, questionnaire of 30 multiple choice questions related to the main topics covered during the course.
Lectures with case studies, reading of specialized articles updated on new trends, exercises and group work.
written and oral

This subject deals with topics related to the macro-area "Circular economy, innovation, work" and contributes to the achievement of one or more goals of U. N. Agenda for Sustainable Development

Definitive programme.
Last update of the programme: 17/07/2023