Food and Beverage Management
Food and Beverage as a strategic unit with emphasis on Quality, catering management, Menu Management, managerial economics, emerging trends, and HACCP
servivce design, services marketing, future trends of the service Industry with an indepth analysis of market segmentation, Inventory & Materials, SCM and logistics, and Hospitality Distribution Channels
family business management, business enterprise modeling, MSME venture- policy; legislations; financing methods, evaluate start-ups and other entrepreneurship cases – Resort, Event, Recreation and Wellness business, various laws and standards, and pitching entrepreneurship ideas
F&B Staffing and Planning and Directing
F&B business principles, selection procedures, Training & Development, Retention, Organization Developoment, Logic framework, Policy and procedures, Performance Appraisal, ethics, corporate governance, and CSR, etc.
Food and Beverage Marketing
Customer Relationaship Management, F&B product innovation , F&B service innovation, Marketing channels, promotions, Space hiring, etc.