Students in a food and beverage management training program study food safety guidelines and health department safety standards. Proper food handling and storage, employee safety requirements and food service sanitation are covered.
Culinary preparation techniques and nutrition training are covered. Menu planning and catering formal course service are also explored.
A student learns the daily operating processes necessary to run a food service environment and to control costs. Product purchasing, accounting methods, management training and sales forecasting are included.
Federal and individual state alcoholic beverage control laws and licensing standards are important topics covered during training. Students also gain alcoholic product knowledge through coursework to enhance their knowledge of wine, spirits, cordials and beer and to support their bar management training.
Job opportunities available after earning a degree include executive chef, restaurant owner, cruise line food service manager and catering company owner. According to PayScale, the annual salary of an entry level food and beverage manager as of 2010 ranges from $34,344 to $51,297.