Basic Food and Beverage Operations (09101FB) - 
This course introduces students to bowling center food service operations including: safety and sanitation, appearance and presentation, and menu development.

Course Lessons and Objectives:

Lesson 1

• Transfer knowledge of food-borne illnesses to food and beverage employees.
• Recognize areas of improvement for food/beverage handling and safety.

Lesson 2

• Modify your perspective, assessing food/beverage service operations through the lens of your patrons.
• Consider how each element of staff, snack bar/restaurant, bar/lounge and lane service contributes to the overall ambiance and customer experience.
• Develop an action plan to improve food/beverage service presentation and appearance.

Lesson 3

• Identify potential new menu items using competitive research, tapping into food trends (such as tapas), attending food shows, and asking your distributors what their most in-demand items are.
• Develop and execute a customer survey. Once you know what menu items patrons prefer, create demand with signature items exclusive to your establishment.
• Engineer print menus and menu boards that maximize profitability.

Pricing Strategies (10201FB)-
This course gives students the tools to appropriately price and package items available at their food service center, while taking into account cost controlling.

Course Lessons and Objectives:

Lesson 1

• Assess pricing factors and their relation to the value point.
• Calculate individual item costs.
• Understand price points and the factors affecting pricing.
• Comprehend cost of goods sold in your center.
• Distinguish between fixed expenses and variable expenses.
• Examine food cost percentages.
• Determine menu pricing and it’s relation to menu engineering.

Lesson 2

• Learn the important role controlling costs plays in increasing food/beverage profitability.
• Consider how each cost factor contributes to the overall bottom line.
• Determine usage and overall food/beverage costs each week to assess cost controls.
• Create policies for efficient cash handling.
• Understand methods for minimizing shrinkage (employee theft).
• Implement workflow processes/preparation.
• Develop basic staff training and processes for safe and cost effective alcohol handling.Learn the important role controlling costs plays in increasing food/beverage profitability.
• Consider how each cost factor contributes to the overall bottom line.
• Determine usage and overall food/beverage costs each week to assess cost controls.
• Create policies for efficient cash handling.
• Understand methods for minimizing shrinkage (employee theft).
• Implement workflow processes/preparation.
• Develop basic staff training and processes for safe and cost effective alcohol handling.

Inventory and Portion Controls (10202FB)-
This course gives students the tools to improve their food service operations by implementing inventory controls, monitoring food portioning, and monitoring other operating costs.

Course Lessons and Objectives:

Lesson 1

• Assess criteria for choosing a distributor.
• Establish par levels for inventory ordering.
• Understand the factors of effective inventory receiving and storage.
• Develop inventory management procedures.

Lesson 2

• Learn the consequences of not controlling portions during food preparation.
• Determine the cost associated with each ingredient and portion for every menu item.
• Implement non-food controls, such as beverage and food-service extras (e.g., paper products).
• Assess the link between effective buying and portion controls.
• Understand the important role portion control plays in increasing food/beverage profitability.

Bar Administration (13203FB)-
This course covers how to better control your bar business through implementation and use of best practices..

Course Lessons and Objectives:

• Utilize volume discounts.
• Perform pricing/costing reviews.
• Implement prep and par lists.
• Manage waste effectively.
• Evaluate portioning issues such as collar size and measured shots.

Lesson 2: Internal Controls

• Learn the optimum number of times for taking inventory.
• Evaluate the value of bottle beer counts.
• Construct procedures to discourage theft.
• Protect cash through cash drawer controls.
• Establish comp and void procedures.

Lesson 3: Inventory Management

• Designate seasonal inventory adjustments.
• Utilize slow moving products.
• Add popular products.
• Determine who completes and calculates inventory value.
• Utilizing inventory value to calculate COGS.

Lesson 4: Policies, Checks & More

• Re-evaluate existing bar staff policies.
• Consider the use of security cameras in the bar area.
• Select shoppers’ services that enhance best practices.
• Evaluate current hiring disciplines.
• Prepare checklists for bar usage.