Food & Beverage Management

Study restaurant management online. Learn about nutrition, cooking, kitchen and food management, menu planning, alcoholic and non-alcoholic beverages, personnel management, catering services, and more.

Course Code: BTR102
Fee Code: S2
Duration (approx) Duration (approx) 100 hours
Qualification Statement of Attainment
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Learn to Manage Food and Beverage Services

Run a restaurant or catering business, or find a job in the food service industry.

This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise.

Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills. 

Student Comment on this Course:
  "I have enjoyed the course and would study with ACS again"  D. Hennessy

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
    • Competitive 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.


  • Explain the role of different food types in human health.
  • Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
  • Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
  • Plan menus or list of food products for sale, appropriate to different situations.
  • Manage the provision of alcoholic beverages appropriately, in different situations
  • Manage the provision of non-alcoholic beverages appropriately, in different situations.
  • Describe differences in appropriate management for catering in a range of varying situations.
  • Discuss how to manage staff in the food and restaurant industries.
  • Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.



The quality, kinds and amounts of nutrients in foodstuffs are first determined by the way they are grown.

Healthful foods are grown in conditions that provide an optimal balance of nutrients from soil (or in the case of hydroponically-grown produce, from the nutrient solution), sunlight and water. Other factors can improve or reduce the nutrient values or taste when growing foods. Over using nitrogen fertilisers for instance,  when growing plants may accelerate their growth rate, which may cause a small increase in protein content or slight change in taste. At the same time, vitamin C content usually decreases. It is also debatable whether using organic or inorganic fertiliser makes any difference to the nutrient content of the plant food, or to its health effect on the consumer.

The initial processing of a foodstuff can also affect its nutrient content. For instance, milling cereals can result in loss of various nutrients (including fat, fibre, certain vitamins and minerals), though the loss depends upon the milling processes involved. Also, many grains are stripped of their nutritious outer husk during initial processing, reducing their overall nutrient value. The nutrient content or flavour of some foods is increased or intensified by drying.


Effects of Cooking

Various food treatments and preparation methods can also destroy nutrients. Cutting, peeling or trimming foods in preparation for cooking will remove nutrients. The quantity and kinds of nutrients removed may vary according to which parts of the foods are discarded. Trimming fat from meat may, for example, be advantageous, as it reduces the animal fat content of the meal, while peeling skin from fruit or vegetables will often result in loss of some of the most nutrient-rich parts of the food.

Cooking can improve the taste and digestibility of some foods, and in some cases, increase their nutritional value to the consumer. Heat also destroys microorganisms that may contaminate food and cause problems if ingested. Heat from cooking is destructive to a wide variety of nutrients, and for this reason, many foods are more nutritious if eaten fresh, or with minimal cooking. 

Other methods of food processing which can affect nutrition include: controlled-atmosphere storage, blanching, canning, freezing, dehydration (drying), toasting, sprouting and pasteurisation.


JOB TIPS for a Career in Food Service

  • A qualification helps open doors, but it's only part of what you need
  • Get Experience, even if it is unpaid -Volunteering can be a great way to get a leg in the door
  • Experiment with cooking at home. People who know about a greater range of foods and beverages will impress employers; and customers.
  • Networking is critical -We show you how and get you started in this course. Often it's who you know as much as what you know that gets you the job
  • Build your communication skills. This is a service industry. You need to deal with people, communicating clearly and concisely. 
  • Be prepared to do anything to get started. Many successful professionals started out sweeping floors and making coffee.

People who communicate well, know their foods and are well networked will have more chance of a successful career than someone with a qualification but lacking those things.

If your studies are to be an advantage, you need to get the lot; not just the qualification.


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.
Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.
Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.

How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
If a student cannot submit their assignments for 6 months to ACS, they should advise the school to avoid cancellation of their student
registration. Recommencement fees may apply.

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What do I need to know before I enrol?

There are no entry requirements that you need to meet to enrol in our courses, our courses are for everyone.
If you are under 18, we need written permission from your parent/ guardian for your enrolment to continue, we can arrange that after you have enrolled.

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We aim to teach you the essentials without you having to purchase any specific computer program.
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You sure can. We are here to help you learn whatever your abilities.

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If you have limited computer skills, we can make special arrangements for you.

This is possible, it depends on the institution. We recommend that if you would like to use our courses that you contact the institution first. Our Course Handbook is a good resource for this.

Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

Our courses are designed to build knowledge, hands on skills and industry connections to help prepare you to work in the area, running your own business, professional development or as a base for further study.

This course has been designed to cover the fundamentals of the topic. It will take around 100 hours to complete, which includes your course reading, assignment work, research, practical tasks, watching videos and anything else that is contained in the course. Our short courses are a great way to do some professional development or to learn a new skill.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

Our courses are designed for adults to gain professional development and skills to further their careers and start businesses.

Our custom online learning portal allows you to conduct your learning online. There may be practical tasks that you can do offline. You have the option of downloading your course notes or print them to read later.

There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

Yes, if you don’t have access to the internet, you can receive the course as paper notes or on a USB stick for an additional fee. We can also make alternative arrangements for you to send your assignments to us.

We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

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We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $60 incl. GST for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

When you complete the course work and the exam and you will be able receive your course certificate- a Statement of Attainment. Otherwise, you can receive a Letter of Completion.

You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

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Employers value candidates with industry skills, knowledge, practical skills and formal learning. Our courses arm you with all of these things to help prepare you for a job or start your own business. The longer you study the more you will learn.

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Course Contributors

The following academics were involved in the development and/or updating of this course.

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.

Jade Sciascia

Biologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager.
Jade has a B.Sc.Biol, Dip.Professional Education, Cert IV TESOL, Cert Food Hygiene.


Meet some of the tutors that guide the students through this course.

Michael Brugman

Mike is a graduate of Rhodes University and has experience in the Earth Science field. His working experience includes working as a consultant in geology, environmental and atmospheric science.

More recently he has been focused on research and academia including research interests in areas such as air quality and carbon emissions.

Megan Cox

Megan has completed a Bachelor of Science (Environmental Conservation) with Honours from Writtle University College, as well as a Master of Science Degree in Countryside Management from Manchester Metropolitan University.

Her experience includes working as a Botanist, Ecologist, Head Gardener, Market Gardener and a Farming and Conservation Officer.

She has worked in various roles in Horticulture, Agriculture and Ecology since 2005. Megan has worked for the Natural Environment Research Council (NERC) and the Centre for Environment and Rural Affairs among other organisations in the UK, as well as in Australia and Cambodia.

Melissa Leistra

Melissa has a Masters Degree in Human Nutrition from Deakin University and Bachelor's degree specialising in personal development, health and physical education. She has enjoyed teaching Hospitality in the areas of commercial cookery and food and beverage. Her experience includes 16 years teaching health and nutrition and working in the hospitality industry. Melissa enjoys living a self-sustainable lifestyle on a farm and raising all types of animals. She is an experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.

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