PROGRAM GOAL
The goal of the "Food and Beverage Specialist" program has a recognizable purpose that is reflected in acquiring practical knowledge, skills, and competencies necessary for modern business of food and beverage department at the hotel facility. Successfully mastered program offers competences for independent and team work in various hospitality facilities that organize, manage and control the process in accordance with business policy in a dynamic tourist market.
LEARNING OBJECTIVES, GENERAL AND SPECIFIC COMPETNCES, AND SKILLS AND KNOWLEDGE WHICH WILL BE ACCOMPLISHED BY THE END OF THIS PROGRAM
The program's learning objectives:
- Analyze financial business and administrative affairs in the food and beverage department with the help of modern information technology.
- Be able to apply marketing activities when shaping food and beverage offers.
- Define and analyze marketing skills in the presentation of food and beverage offers.
- Distinguish and analyze marketing communications with users of food and beverage services.
- React correctly to guests' comments about the offer of food and beverage services.
- Explain and interpret the circular movement of goods in the F&B department.
- Establish and develop an efficient work organization of the F&B department in a hospitality facility.
- Manage human resources and educate staff in the food and beverage department.
- Establish an efficient organization of work in hospitality kitchen.
- Define and interpret measures and legally prescribed work procedures in a safe manner and know how to apply them in practice with employees in the kitchen.
- Apply the HACCP system in small and large hospitality facilities.
- Rationalize raw materials and groceries, analyze supplies and costs.
- Explain and interpret basic gastronomic rules, standards, and norms when it comes to preparation of different types of food.
- Properly build and compile the offer tools such as: á la cart, menu, and daily offer.
- Recognize and analyze modern and classic trends in food presentation and preparation.
- Define and interpret the Croatian gastronomic heritage and its importance in the gastronomic offer.
- Properly explain and interpret the basic characteristics of proper nutrition.
- Create and tailor food supply adjusted to the needs of specific populations.
- Argue and implement current trends in nutrition.
- Develop a work plan, manage and organize a modern pastry shop in a hospitality facility.
- Recognize and analyze contemporary trends in confectionality and bakery.
- Explain and interpret basic rules, standards, and norms when it comes to serving techniqus at the dining room.
- Analyze the costs of the service departments, define, and interpret the business success.
- Properly explain and interpret knowledge, skills, and habits in the field of sommeliering.
- Analyze and explain the importance of performance and personal presentation to increase sales.
- Explain and interpret methods for increasing sales in bars.
- Develop and analyze sales and marketing methods in bars.
- Analyze the calculation of the price of individual products and mixed drinks for the purpose of achieving acceptable profit.
PROGRAM DURATION
- The program's duration is one academic year, divided in two semesters lasting 400 hours.
NUMBER OF ECTS CREDITS
- 30 ECTS.