FOOD AND BEVERAGE MANAGEMENT 2:
QUALITY FOOD AND BEVERAGE OPERATIONS MANAGEMENT

  • School: SHMS
  • Level: Advanced
  • Study time: 20 hours
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Lesson series
This course covers the most relevant aspect of a successful hospitality business, designing guest service experience. The key to a sustainable food and beverage operation lies in its processes and the design of every detail within the guest cycle, from pre-arrival to post-departure, to growing employee engagement, performance strategies, and tools. You will learn to identify and analyse your guest segmentation to design an optimal guest engagement management process.

WHAT YOU WILL LEARN

To optimise the Food and Beverage department operational efficiency by solving current issues and failures in the various processes, applying specific analytical frameworks, tools and techniques.
To be able to provide evidence of your competencies, abilities and be placed in the company's most valued talent pool and to synthesise data to make decisions for process improvement and organisational initiatives.
To enhance customer satisfaction, raising employee morale, and ensuring long-term profitability by reducing operational hurdles and designing sustainable processes.
To research, design, improve and innovate products, services, processes and concepts to attract and retain customers.

COURSE CONTENT

COURSE INSTRUCTORS

RADU BOTNARI

Lecturer | Food and Beverage Specialist
MEET THE INSTRUCTOR
With a background in technical science followed by a solid career spanning over ten years in Luxury Boutique Hotel Food and Beverage and upscale Events management, with a Master degree in International Business and Hospitality.

Radu manages today the uniquely designed experiential learning department, at Swiss Hotel Management School Leysin Campus, where he educates master students launched on a fast track career in applied managerial skills and business projects consultancy

STEPHAN EARNHART

Managing Director of Swiss Education Group Profissional
MEET THE INSTRUCTOR
Stephan Earnhart is a versatile executive with more than 20 years of international experience helping people grow, designing learning and spearheading cutting-edge operations in the global hospitality industry. 
He has worked as a leader and consultant with The Mondrian, Swiss Deluxe Hotels, Walt Disney World Resorts, Georges V and the Four Seasons Hotels, Mandarin Oriental, The Ritz Paris, Rosewood Hotels, and The Ritz-Carlton.
Our vision is to be rewarded for the provision of learning products and services that provoke authentic, comprehensive, continuous, creative and challenging learning experiences. We want future learning, now.

COMPANY

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