List of Taught Subjects
- Basic principles of administration
- Design of food stores
- Organization and administration of catering staff
- Design of warehouse and individual storage areas
- Design and organization of supplies
- Effective inventory management
- Supply methods and supplier rating techniques
- Goods Receipt
- Storage of Materials
- Stock management
- Stock inventories
- Total Cost Control Management
- Costing of preparations
- Food costing applications
- Dead Point Analysis
- Pricing products
- Sales Check
- Strategic Cost Management
- Control of revenue and cash flow
- Implementation of sales engineering techniques in food businesses
- Special issues Food and Beverage
- Developing trading skills
- Marketing of Food places
Degree-Certificate F&B Management - Cost Estimation
All of our graduates receive after examinations, a Lifelong Learning Centre Certificate of Study which is also recognised abroad in two languages, Greek and English