Food and Beverage Management

Course CodeBTR102
Fee CodeSOS2
Duration (approx)100 hours
QualificationStatement of Attainment

Enrol Today and SAVE

PLUS these 3 free ebooks: 

"Event Management", "Working with People" and "Food Preserving" (written by our academic staff) VALUED AT $79.85
Enrol TODAY and $AVE

Learn to Manage Food Services

This is a big industry that offers wide ranging job and business opportunities.

  • The things you learn here can enhance your opportunities to find employment in restaurants, bars, coffee shops, hotels, guesthouses, event companies and catering businesses.
  • Use the course to prepare for starting or operating a food service business
  • Discover the nature, scope, and diversity of opportunities in this industry.

Everyone has to eat, and more than ever, people eat out, buy take away meals or employ catering businesses. Food Services, like any area of commerce, can be risky; but with better training, knowledge and a planned approach to running a business, the risks are greatly diminished.

It takes time to learn properly -there are no short cuts in learning -but if you undertake a substantial course like this, you will learn better, and more, and save a lot of time and money in the long run.

Lesson Structure

There are 9 lessons in this course:

  1. Human Food and Nutrition
    • Introduction
    • Quality of ingredients
    • Range of ingredients
    • Cooking methods used
    • Eating
    • Major food groups
    • Carbohydrates
    • Fats
    • Proteins
    • Grains
    • Vegetables
    • Vitamins and minerals
    • Food allergies
    • Terminology
    • Weight and energy conversions
    • Resources
    • Networking - for restaurant managers, food industry employees
  2. Cooking
    • Nutritive value in cooking and processing
    • Cooking different types of foods
    • Meat
    • Fish
    • Milk
    • Plant foods
    • Effect of cooking methods on nutrients
    • Baking
    • Blanching
    • Braising
    • Grilling
    • Poaching and boiling
    • Pressure cooking
    • Roasting
    • Sautéing
    • Steaming
    • Preparing vegetables
    • Benefits of cooking
    • Preserving nutrient value in food
    • Managing different nutrients -heat sensitivities, etc.
    • Canning and pasteurisation
    • Homogenisation and pasteurization of milk
    • Freezing
    • Dehydration
  3. Kitchen and Food Management
    • Effect of cooking on nutrition
    • Managing food contamination
    • Contaminants during food processing
    • Pathological contamination
    • Preventing food poisoning
    • Food laws and labelling
    • Labelling
    • Dating
    • Special purpose foods
    • Ethics of food additives
    • Allergies, sensitivities and poisoning
    • Common food allergies
    • Kitchen design
    • Equipment design
    • Criteria for selecting equipment
    • Equipment inventory
    • Managing a freezer
    • Preparation areas
    • Vegetable preparation
    • Salad preparation
    • Meat preparation
    • Fish preparation
    • Pastry preparation
    • Cooking area
    • Central range
    • Convection ovens
    • Microwave oven
    • Cleaning area
    • Waste disposal
    • Food service equipment
    • Food service management
    • Traditional kitchen staff roles -types of chefs, divisions of larder, pantry, tournants etc
    • Menu and production planning
    • Types of production - A la Carte, Table d'Hote, Call-Order, etc
    • Activities in cook-freeze operation
  4. Planning A Menu
    • Needs of special groups
    • School children
    • Adolescents
    • Expecting mothers
    • Nursing mothers
    • The elderly
    • Immigrants
    • Vegetarians
    • Menu planning
    • Assessing diets
    • Assessing your own dietary intake
    • A typical diet at a residential school
    • Plate waste
    • Assessing plate waste
    • Diet formulation
    • Food additives
    • Preservatives
    • Additives for enhancing appearance and colour
    • Flavouring agents
    • Sweetening agents
    • Emulsifying agents and stabilisers
    • Anti caking agents
    • The menu
    • Planning
    • Types of menus
    • Menu composition
    • Beverages
    • Wine and alcohol lists
    • Non alcoholic drinks
  5. Alcoholic Beverages
    • Wine
    • Common white grape varieties
    • Common red grape varieties
    • Wine processing
    • Fortified wines -sherry, port, marsala, maidera, vermouth.
    • Beer
    • Types of beer
    • Beer tasting and characteristics
    • Spirits - Brandy, Whisky, Gin, Rum, Vodka
    • Liqueurs
    • Liqueur coffees
  6. Tea, Coffee and Non-Alcoholic Beverages
    • Water
    • Providing water
    • Soft drinks
    • Fruit juices
    • Non alcoholic cocktails
    • Coffees
    • The coffee blend
    • Grinding coffee
    • Making coffee
    • Problems with coffee
    • Non alcoholic coffee substitutes
    • Teas
    • Specialty teas
    • Green tea
    • Common herb teas
  7. Scope & Nature Of Catering Services
    • Vending machines
    • Popular catering
    • Hospital catering
    • Airline catering
    • Function catering
  8. Personnel Management
    • Reservations and bookings
    • Reservation systems
    • Direct or indirect reservations
    • Contracts
    • Cancellation procedure
    • Refund policy
    • Basic waiting tequniques
    • Holding a Service Spoon and Fork
    • Carrying Plates
    • Using a Service Salver
    • Using a Service Plate
    • Carrying Glasses
    • Carrying Trays
    • Using a Waiter’s Friend
    • Interpersonal skills
    • Addressing customers
    • Dealing with complaints
    • Staff recruitment
    • Advertising a position
    • Interviewing
    • Training staff
    • Different ways of learning the job
    • Self esteem and motivation
    • Assessing training needs
  9. Management Of Catering Services
    • Restaurant marketing
    • Feasibility research
    • Competative analysis
    • Market analysis
    • Financial analysis
    • Advertising and PR
    • Food purchasing
    • Purchasing methods
    • Tendering

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.


ACS is an Organisational Member of the British Institute for Learning and Development
ACS is an Organisational Member of the British Institute for Learning and Development

Member of Study Gold Coast, Education Network
Member of Study Gold Coast, Education Network

ACS Global Partner - Affiliated with colleges in seven countries around the world.
ACS Global Partner - Affiliated with colleges in seven countries around the world.

ACS is recognised by the International Accreditation and Recognition Council
ACS is recognised by the International Accreditation and Recognition Council

Need assistance?

Start Now!


  John Mason

Writer, Manager, Teacher and Businessman with over 40 years interenational experience covering Education, Publishing, Leisure Management, Education, and Horticulture. He has extensive experience both as a public servant, and as a small business owner. John is a well respected member of many professional associations, and author of over seventy books and of over two thousand magazine articles.
  Lyn Quirk

M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head for TAFE, she brings a wealth of skills and experience to her role as a tutor for ACS.
  Karen Lee

Nutritional Scientist, Dietician, Teacher and Author. BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics. Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projects and has lectured to undergraduate university students. Has co authored two books on nutrition and several other books in health sciences.
  Dr Karen Cripps

PhD, MSc, BA Hons More than a decade of experience in tourism and business; a former university lecturer with an outstanding reputation as an expert in sustainability.