This module introduces students to the importance of effective food and beverage control procedures and systems in a successful operation of a food and beverage outlet. The students will acquire software computer skills and knowledge in the procedures of purchasing, receiving, storing, issuing and production methods used in food and beverage outlets. Furthermore, students will learn how to calculate food and beverage costs & cost percentages and how to apply effective methods to control these costs.

This module is designed to provide students with basic knowledge regarding the basic principles and procedures involved in an effective food and beverage operation, including all the stages of purchasing, receiving, storing, issuing and producing of menu items in the food and beverage operation. It also aims to acquiring skills and knowledge to software application systems and introduce students to modern methods used to calculate food and beverage costs and cost percentages and to the methods that can be used to control these costs.