Food and Beverage

  • Basic Food and Beverage Operations (09101FB)
  • Pricing Strategies (10201FB)
  • Inventory and Portion Controls (10202FB)
  • Bar Administration (11203FB)

Basic Food and Beverage Operations (09101FB) - 
This course introduces students to bowling center food service operations including: safety and sanitation, appearance and presentation, and menu development.

    Course Lessons and Objectives:

    Lesson 1

    • Transfer knowledge of food-borne illnesses to food and beverage employees.
    • Recognize areas of improvement for food/beverage handling and safety.

    Lesson 2

    • Modify your perspective, assessing food/beverage service operations through the lens of your patrons.
    • Consider how each element of staff, snack bar/restaurant, bar/lounge and lane service contributes to the overall ambiance and customer experience.
    • Develop an action plan to improve food/beverage service presentation and appearance.

    Lesson 3

    • Identify potential new menu items using competitive research, tapping into food trends (such as tapas), attending food shows, and asking your distributors what their most in-demand items are.
    • Develop and execute a customer survey. Once you know what menu items patrons prefer, create demand with signature items exclusive to your establishment.
    • Engineer print menus and menu boards that maximize profitability.

Pricing Strategies (10201FB)-
This course gives students the tools to appropriately price and package items available at their food service center, while taking into account cost controlling.

Course Lessons and Objectives:

Lesson 1

  • Assess pricing factors and their relation to the value point.
  • Calculate individual item costs.
  • Understand price points and the factors affecting pricing.
  • Comprehend cost of goods sold in your center.
  • Distinguish between fixed expenses and variable expenses.
  • Examine food cost percentages.
  • Determine menu pricing and it’s relation to menu engineering.

Lesson 2

  • Learn the important role controlling costs plays in increasing food/beverage profitability.
  • Consider how each cost factor contributes to the overall bottom line.
  • Determine usage and overall food/beverage costs each week to assess cost controls.
  • Create policies for efficient cash handling.
  • Understand methods for minimizing shrinkage (employee theft).
  • Implement workflow processes/preparation.
  • Develop basic staff training and processes for safe and cost effective alcohol handling.Learn the important role controlling costs plays in increasing food/beverage profitability.
  • Consider how each cost factor contributes to the overall bottom line.
  • Determine usage and overall food/beverage costs each week to assess cost controls.
  • Create policies for efficient cash handling.
  • Understand methods for minimizing shrinkage (employee theft).
  • Implement workflow processes/preparation.
  • Develop basic staff training and processes for safe and cost effective alcohol handling.

Inventory and Portion Controls (10202FB)-
This course gives students the tools to improve their food service operations by implementing inventory controls, monitoring food portioning, and monitoring other operating costs.

Course Lessons and Objectives:

Lesson 1

  • Assess criteria for choosing a distributor.
  • Establish par levels for inventory ordering.
  • Understand the factors of effective inventory receiving and storage.
  • Develop inventory management procedures.

Lesson 2

  • Learn the consequences of not controlling portions during food preparation.
  • Determine the cost associated with each ingredient and portion for every menu item.
  • Implement non-food controls, such as beverage and food-service extras (e.g., paper products).
  • Assess the link between effective buying and portion controls.
  • Understand the important role portion control plays in increasing food/beverage profitability.

Bar Administration (13203FB)-
This course covers how to better control your bar business through implementation and use of best practices..

Course Lessons and Objectives:

Lesson 1: Cost of Goods Sold Management
  • Utilize volume discounts.
  • Perform pricing/costing reviews.
  • Implement prep and par lists.
  • Manage waste effectively.
  • Evaluate portioning issues such as collar size and measured shots.

Lesson 2: Internal Controls

  • Learn the optimum number of times for taking inventory.
  • Evaluate the value of bottle beer counts.
  • Construct procedures to discourage theft.
  • Protect cash through cash drawer controls.
  • Establish comp and void procedures.

Lesson 3: Inventory Management

  • Designate seasonal inventory adjustments.
  • Utilize slow moving products.
  • Add popular products.
  • Determine who completes and calculates inventory value.
  • Utilizing inventory value to calculate COGS.

Lesson 4: Policies, Checks & More

  • Re-evaluate existing bar staff policies.
  • Consider the use of security cameras in the bar area.
  • Select shoppers’ services that enhance best practices.
  • Evaluate current hiring disciplines.
  • Prepare checklists for bar usage.