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Food & Beverage Management International Pathway To Recovery Training Series

Training to prepare for Food and Beverage Management International certification places successful candidates among the elite of their profession and rewards them with a globally recognized professional designation, Certified International Foodservice Management.

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Pathway to Recovery Training Series

Food and Beverage Management International Training

Developed by professional food and beverage managers and industry experts from more than 50 countries, this certification covers nine major management categories, including business operations, financial resources, human resources, provisioning of supplies, food and beverage preparation, customer service, and compliance with applicable laws and regulations.

This training is led by an experienced and certified STEC instructor who will guide participants through the curriculum.

Two training streams available:

  1. Food and Beverage Management International Training only, ideal for employees with previous experience in the industry but new to management level work; and
  2. Food and Beverage Management International Training with emerit Professional Certification, recommended for experienced managers

Prerequisite

  1. Food and Beverage Management International Training only: previous experience working in the food and beverage service industry is recommended.
  2. Food and Beverage Management International Training with emerit Professional Certification: Minimum of five years in the hospitality Industry with a minimum of three years’ experience as a Food and Beverage Manager in the last three years.

Curriculum

emerit national Food and Beverage Management International Competency Standards (6 hours)

Occupational Standards represent the knowledge, skills and attitudes required to be considered competent in Food and Beverage Management.

MODULE A — MANAGING WITH ENGAGEMENT

Manage ethics and integrity; Demonstrate leadership; Keep up to date through professional development; Promote sustainability; Manage communication functions.

MODULE B — MANAGING BUSINESS OPERATIONS

Develop business strategies; Develop the business plan; Manage projects; Lead research and development strategies; Manage business risk; Analyze outsourcing opportunities; Manage compliance with franchisee, licensee and legislative requirements; Implement marketing strategies.

MODULE C — MANAGING FINANCIAL RESOURCES

Administer budgets; Manage financial transactions; Manage profit and loss; Manage payroll.

MODULE D — MANAGING HUMAN RESOURCES

Manage staffing operations; Manage employee training and development; Organize schedules; Manage employee performance; Manage succession planning; Manage workplace climate.

MODULE E — MANAGING PHYSICAL RESOURCES

Plan food and beverage facilities; Manage food and beverage operating equipment

MODULE F — MANAGING PROVISIONING OF SUPPLIES

Manage supply chains; Manage stock

MODULE G — MANAGING FOOD AND BEVERAGE PREPARATION AND SERVICE OPERATIONS

Plan food and beverage production and service; Manage service delivery; Manage food and beverage production; Manage food and beverage service operations; manage events; Manage front and back of house cleaning and sanitation.

MODULE H — MANAGING CUSTOMER SERVICE

Manage customer reception; Manage customer loyalty.

MODULE I — MANAGING COMPLIANCE WITH LAWS AND REGULATIONS

Manage food and beverage safety compliance programs; Manage workplace health and safety; Manage compliance with environmental laws and regulations.

COMPETENCY FRAMEWORK

STANDARDS AND CERTIFICATION DEVELOPMENT PROCESSES

Knowledge Certificate

Service Best for Leaders (1 hour)

Service Best for Leaders provides practical and tested high quality, service leadership techniques to help you become more competent and confident in using the competitive advantage of Service Best.

Controlling for COVID with Confidence: Thinking Beyond Masks and Hand Sanitizer to Develop Effective Safety Precautions (1 hour)

Health and safety risk assessment; transmission risks for COVID-19; meaningful, effective controls for COVID-19 transmission risk; limitations of less effective controls like PPE, procedures/rules; Risk Assessment worksheet.

Workplace Trainer (6 hours)

The Workplace Trainer course helps workplace trainers and supervisors understand the principles of adult learning, how to set and achieve training objectives, how to mentor and coach, and how to evaluate, reward and recognize performance.

emerit Food and Beverage Manager national written exam (1 hour)

Proctored certification exam consisting of 125 multiple choice questions based on the National Occupational Standards.

Food and Beverage Management International Training: $1,800.00

Upon successful completion of curriculum, trainee receives a certificate of completion and a record of exam score. The trainee is eligible to qualify for emerit Professional Certification upon subsequent completion of experience verification.

Food and Beverage Management International Training with emerit Professional Certification: $2,400.00

Upon successful completion of curriculum and experience verification as described below, trainee is awarded emerit Professional Certification as Food and Beverage Manager and is entitled to use the Certified International Foodservice Management (CIFM) designation.

Includes National Occupational Standards and Certification Prep Pack. Certification for this occupation includes three core components, consisting of an exam, requisite experience and a Performance Evaluation. The exam consists of 125 questions based on the Food and Beverage Management International Competency Standards. Required industry experience consists of a minimum of 5 years in the hospitality industry with a minimum of 2 years experience as a Food and Beverage Manager in the last 3 years.

For more information contact:

  • Lendee Wiebe, Resource and Exam Centre Coordinator, Saskatchewan Tourism Education Council
  • Call toll-free 1-800-331-1529

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