This module exposes students to food and beverage service trends and challenges, enabling them to keep pace and confront these issues effectively as future managers of food and beverage operations in hotels and other contexts.  Students have the opportunity to elaborate on the various trends and challenges through research, thus gaining an in-depth understanding of their impacts on the overall operation of a foodservice establishment and acknowledging their role as future managers.

The aim of this module is to provide students with knowledge and understanding of the current trends and challenges that the Food & Beverage service sector is facing today. Emphasis will be given on customer service and cover issues that are relevant to current trends and challenges a foodservice establishment is facing today such as guest relations, healthy eating habits, challenges of restaurant operations, food safety and sanitation, professional communications, coffee chains expansion, restaurant grading systems, technology’s role, the increasing infusion of entertainment and other issues.