Overview:

Certificate in Food and Beverage Operations (CFBO) is a comprehensive six-month program designed to equip students with essential skills and knowledge for a successful career in the hospitality and food service industry. Offered by the National Council of Training Academy, this course blends theoretical foundations with practical insights into managing food and beverage services in various settings, including hotels, restaurants, cruise ships, and catering services.

This program is ideal for aspiring professionals as well as current hospitality workers looking to upskill and progress into supervisory or managerial roles in food and beverage operations.

Course Curriculum:

This six-month online program provides a comprehensive understanding of the key elements of food and beverage operations—from service principles and safety standards to menu planning, cost control, and beverage management. Below is the detailed curriculum:

1. Food and Beverage Service Principles:
   1. Basics of food and beverage service
   2. Service styles: table, buffet, room, and specialized service
   3. Guest handling and service etiquette
   4. Communication and coordination with kitchen and other departments
       
2. Food Safety and Hygiene Practices:
   1. Importance of food safety in hospitality
   2. HACCP principles and implementation
   3. Handling, storage, and preservation of food
   4. Pest control and waste management in F&B areas
       
3. Food Production Operations:
   1. Cooking methods and preparation techniques
   2. Use of tools and equipment in food production
   3. Kitchen brigade system and kitchen workflow
   4. Quality control and standard recipes
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4. Menu Planning and Design:
   1. Types and structure of menus
   2. Nutritional considerations and dietary restrictions
   3. Pricing strategies and menu engineering
   4. Designing attractive and functional menus
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5. Beverage Management:
   1. Classification of beverages: alcoholic and non-alcoholic
   2. Bar setup and operations
   3. Beverage service techniques and responsible service of alcohol
   4. Beverage storage and inventory control
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6. Food and Beverage Cost Control:
   1. Purchasing, receiving, and storing inventory
   2. Portion control and waste reduction
   3. Food cost and beverage cost calculation
   4. Profitability analysis and reporting
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7. Practical:
   1. Case studies 
   2. Menu planning and mock costing
   3. Practical assignments on hygiene audits and service sequence
   4. Assessment of guest service skills and teamwork
       

Learning Outcomes:

Upon successful completion of the course, learners will be able to:

1. Understand the Structure and Scope of the F&B Industry
2. Apply Professional Food and Beverage Service Techniques
3. Implement Food Safety and Hygiene Standards
4. Manage Food Production Operations Efficiently
5. Design and Plan Effective Menus
6. Handle Beverage Operations and Service
    

Career Opportunities:

Learners can explore a wide array of career opportunities upon successful completion of the course. Key placement areas include:

1. Hotels and Resorts
2. Restaurants and Cafés
3. Catering and Event Management Companies
4. Quick Service Restaurants 
5. Bars, Pubs, and Lounges
6. Corporate and Institutional Food Services
    

Salary Expectations:

Graduates of the Advanced Diploma in Food and Beverage Operations (ADFBO) can expect entry-level annual salaries of ₹1.5–2.8 LPA in India and $10,000–22,000 internationally. With 3+ years of experience, salaries can rise to ₹4–7 LPA or $30,000–55,000+, depending on the role, location, and employer.