Course Description:
This course provides students with the knowledge and skills required to effectively manage and increase sales in food and beverage service operations. Emphasis is placed on understanding consumer behavior, developing effective sales strategies, upselling and suggestive selling techniques, menu engineering, and revenue management. Students will explore the role of marketing, promotions, service excellence, and team training in driving sales performance in restaurants, hotels, and other foodservice establishments. Case studies and real-world scenarios are used to reinforce best practices in sales leadership and customer relationship management within the food and beverage industry.
By the end of the course, students will be able to design and implement strategic sales plans, analyze performance metrics, and enhance guest satisfaction while maximizing profitability.
Key Topics May Include:
- Principles of sales in food and beverage service
- Upselling and suggestive selling techniques
- Menu design and engineering for profit
- Customer service and guest psychology
- Sales forecasting and performance metrics
- Staff training and sales motivation
- Marketing and promotional strategies
- Technology in sales and revenue management
- Teacher: Helmut Bitok
- Teacher: Mercy Kadenyi