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Objective of the programme
The objective of the “Food and Beverage Department Specialist” program has an identifiable purpose, which is reflected in the acquisition of practical knowledge, skills and competencies required for the modern operation of the food and beverage department in a hotel facility. A successfully mastered programme provides participants with competencies for independent and team-oriented work in various hospitality facilities, organizing, managing and controlling the process in accordance with business policies in the dynamic tourism market.
Learning outcomes, i.e., general and specific competencies, skills and knowledge that the participant will acquire at the end of the programme
Programme Learning Outcomes:
- Analyse financial operations and administrative tasks in the food and beverage department with the help of modern information technology.
- Be able to apply marketing activities in the design of the food and beverage offer.
- Define and analyse marketing skills in the presentation of food and beverage offerings.
- Differentiate and analyse marketing communications with users of food and beverage offerings.
- Correctly respond to guest comments on food and beverage offerings and services.
- Explain and interpret the cycle of goods movement in the food and beverage department.
- Establish and design an efficient organization of the food and beverage department’s work in the hospitality facility.
- Manage personnel and train employees in the food and beverage department.
- Know how to set up an efficient work organization in a commercial kitchen.
- Safely define and interpret measures and legally required work procedures and be able to apply them in practice with kitchen staff.
- Apply the HACCP system in small and large catering operations.
- Use raw materials and food rationally, analyse stocks and costs.
- Explain and interpret basic gastronomic rules, standards and norms for the preparation of various foods.
- Correctly prepare and assemble means of offering such as menus and menus of the day.
- Distinguish and analyse modern and classic trends in food presentation and preparation.
- Define and interpret Croatian gastronomic heritage and its importance in the gastronomic offer.
- Correctly interpret the basic features of proper nutrition.
- Create and design a food offer adapted to the needs of specific population groups.
- Argue and implement current trends in nutrition.
- Create a work plan, manage and organize a modern pastry store in a food service establishment.
- Identify and analyse current trends in pastry and bakery.
- Explain and interpret basic rules, standards and norms of serving techniques in food service.
- Analyse service department costs and define and interpret business performance.
- Correctly interpret and explain sommelier knowledge, skills, and habits.
- Analyse and explain the importance of performance and personal appearance in increasing sales.
- Interpret and evaluate methods used to increase sales in bars.
- Create and analyse sales and marketing methods in bars.
- Analyse pricing of individual products and mixed drinks to achieve an acceptable profit.
Duration of the program
The programme lasts one academic year, consisting of two semesters of 400 hours.
Number of ECTS credits 30 ECTS
For partial completion of the program within the Food and Beverage Department Specialist program, two modules are offered for which individual exams can be taken by registering for the Catering module in the winter semester or the Restoration module in the summer semester. After completing the module and successfully passing the exams, the student receives a certificate with 15 ECTS credits