About This Chapter
Who's It For?
Anyone who needs help learning or mastering food and beverage operations in hospitality material will benefit from the lessons in this chapter. There is no faster or easier way to learn about food and beverage operations in the hospitality industry. Among those who would benefit are:
- Students who have fallen behind in understanding restaurant bookkeeping, the restaurant organizational chart and the full cycle of event planning
- Students who struggle with learning disabilities or learning differences, including autism and ADHD
- Students who prefer multiple ways of learning about hospitality management (visual or auditory)
- Students who have missed class time and need to catch up
- Students who need an efficient way to learn about food and beverage operations in hospitality
- Students who struggle to understand their teachers
- Students who attend schools without extra hospitality management learning resources
How It Works:
- Find lessons in our course that cover what you need to learn or review.
- Watch the video or read through the text lesson.
- Refer to the transcripts or specific lesson sections to reinforce your learning.
- Test your understanding of each lesson with short quizzes.
- Verify you're ready by completing the Food & Beverage Operations in Hospitality chapter exam.
Why It Works:
- Study Efficiently: Skip what you know, review what you don't.
- Retain What You Learn: Engaging animations and real-life examples make topics easy to grasp.
- Be Ready on Test Day: Use the Food & Beverage Operations in Hospitality chapter exam to be prepared.
- Get Extra Support: Ask our subject-matter experts any food and beverage operations question. They're here to help!
- Study With Flexibility: Watch videos and read text lessons on any web-ready device.
Students Will Review:
This chapter helps students review the concepts in a food and beverage operations unit of a standard hospitality management course. Topics covered include:
- Types and styles of restaurant service
- Importance of a restaurant's organizational structure
- Template for the restaurant organizational chart
- The full cycle of hotel event planning
- Accounting and reporting in restaurant bookkeeping
- Types of restaurant operating expenses
- A restaurant's liability for alcohol sales and responsibility when serving alcohol
- Requirements of food handlers in prime resort areas
1. Restaurant Service: Styles & Types
This lesson reviews the various styles and types of restaurants by defining what style and type mean in the restaurant industry. It then provides examples of each style and type.
2. Restaurant Organizational Structure
An understanding of a restaurant's organizational structure is important for defining the roles and duties within the restaurant. This lesson provides an example of a typical organizational structure.
3. Restaurant Organizational Chart: Template & Sample
This lesson describes the main purpose of the restaurant organizational chart, and it provides a template and sample that can be used as a basis for creating an organizational chart.
4. The Full Cycle of Event Planning in a Hotel
Planning an event, like a wedding or a conference, in a hotel can be very involved. In this lesson, we will break the process down into the major points, like the role of sales and marketing, planning, budgeting, and the execution of the event.
5. Event Planning: Determining Cost & Materials
When you're planning an event, you must be able to determine the quantity of items needed and the cost. In this lesson, you will learn about the methods to use to estimate materials and cost of an event.
6. Restaurant Bookkeeping: Accounting & Reporting
Running a restaurant is more than just dishing out tasty food. Understanding prime cost, cost of goods, and revenues and expenses - and how they all relate to industry standards - is equally critical to a restaurant's success.
7. Restaurant Operating Expenses: Types & Examples
Ever thought of running a restaurant? Before you jump in, you may want to review this lesson on restaurant operating expenses. From food to table linens, this lesson introduces you to many of the expenses you'll encounter.
8. How To Serve Alcohol Responsibly
In this lesson, we'll briefly review the steps a food and beverage establishment can take to serve alcohol responsibly by ensuring that customers are of legal drinking age and are not served while intoxicated.
9. Restaurant Liability with Alcohol Sales
Opting to include bar operations or alcohol sales in your restaurant establishment can bring business, but also increased liabilities. In this lesson, you'll learn more about a restaurant's responsibilities with alcohol sales.
10. Food Handler Requirements in Prime Resort Areas
While state requirements differ, this lesson will investigate the foodservice handler requirements and certifications in prime resort areas, like Las Vegas, Miami, and New York City.
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Other chapters within the Hospitality Management: Help & Review course
- International Hospitality Management
- Strategic Planning for Hotel & Lodging
- Operations Management in Hotel & Lodging
- Rooms Division in Hotel & Lodging Operations
- Revenue Management for Hotel & Lodging
- Hospitality Marketing & Sales
- Human Resource Management for Hospitality
- Hotel Security & Safety
- Hospitality Industry Organizational Structure & Behavior
- Market Forces & Globalization in the Hospitality Industry
- Audits & Quality Control in the Hospitality Industry
- Intrapreneurship & the Hospitality Industry