The TVET Level 4 Diploma in Hotel Food and Beverage, focusing on Design Thinking, is an advanced program designed to provide individuals with comprehensive knowledge and innovative skills in managing food and beverage operations within the hotel industry. This diploma program combines traditional food and beverage management with design thinking principles to create unique dining experiences.
Learning Outcomes:
Upon successful completion of this program, students can expect to achieve the following learning outcomes:
- Advanced Food and Beverage Management: Develop advanced skills in food and beverage operations, including menu planning, inventory management, and cost control.
- Design Thinking Principles: Apply design thinking concepts to food and beverage service to create innovative and memorable dining experiences.
- Menu Engineering and Development: Learn to create menus emphasizing customer preferences, dietary trends, and creative presentations.
- Customer-Centric Approach: Understand the importance of customer feedback and use it to enhance food and beverage offerings.
- Sustainability and Ethical Dining: Explore sustainable practices in food sourcing, waste reduction, and ethical dining choices.
- Service Excellence: Acquire excellent customer service skills to ensure guest satisfaction and create memorable dining experiences.
- Entrepreneurship and Innovation: Develop an entrepreneurial mindset to explore new food and beverage concepts and innovations.
Curriculum Outline:
The curriculum is structured to provide a comprehensive understanding of hotel food and beverage management with a focus on design thinking:
- Module 1: Advanced Food and Beverage Management
- Menu Planning and Engineering
- Inventory Control
- Cost Control and Profit Maximization
- Module 2: Design Thinking Principles in Food and Beverage
- Introduction to Design Thinking
- Applying Design Thinking to F&B
- Module 3: Menu Engineering and Development
- Menu Design and Layout
- Creative Presentation and Plating
- Module 4: Customer-Centric Approach
- Collecting and Analyzing Customer Feedback
- Personalization and Customization
- Module 5: Sustainability and Ethical Dining
- Sustainable Sourcing of Ingredients
- Ethical Dining Practices
- Module 6: Service Excellence
- Excellence in Food and Beverage Service
- Handling Guest Requests and Concerns
- Module 7: Entrepreneurship and Innovation in F&B
- Food and Beverage Innovation
- Exploring New Concepts and Trends
Job Scope:
Graduates of the TVET Level 4 Diploma in Hotel Food and Beverage with a focus on Design Thinking are well-prepared for advanced management roles within food and beverage departments of hotels and restaurants. Potential job roles and career opportunities include:
- Food and Beverage Manager
- Restaurant Manager
- Menu Development Specialist
- Food and Beverage Innovation Coordinator
- Catering Manager
- Event Planning and Dining Experience Manager
- Food and Beverage Consultant
- Restaurant Owner or Entrepreneur
These roles involve managing food and beverage operations, creating unique and innovative dining experiences, ensuring excellent customer service, and implementing sustainable and ethical food sourcing and service practices. Graduates play a pivotal role in enhancing the overall dining experience for guests and contributing to the success of the hotel or restaurant.