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MEB Certified Food and Beverage Management

MEB Certified Food and Beverage Management

MEB Certified Food and Beverage Management

The Food and Beverage Management certificate program is designed to equip those working as operators or managers in the food and beverage sector, as well as entrepreneurs from diverse educational and professional backgrounds, with all the necessary competencies. This program, which includes important details that entrepreneurs need to know about the sector and business management, provides practical information that minimizes risk and allows you to make the right investment at the lowest cost. In this program, delivered by leading consultants and experts in the sector, theoretical knowledge is conveyed through real-life applications. The weekend program lasts 9 weeks, while the weekday program lasts 5 weeks, covering topics such as food and beverage management, business development, service, revenue and menu management, business management, sales and marketing, CRM and social media, human resources management, and entrepreneurship, which are crucial for a business. No prior industry experience is required to embark on this journey to be fully equipped for a career in Food and Beverage Management.


Training Fee
95.000,00₺
Location
Kanyon
Training Duration

For 7 Weeks

Every Monday - Wednesday - Thursday

Training Period

Weekday Program Starting October 19, 2026

Training Hours

14:00 - 17:00

Payment Plan

Training Program

 

The entire training program is designed by our expert instructor chefs to ensure you are fully prepared for a career in the kitchen.

• Introduction to Gastronomy

• Psychology in the Gastronomy Sector

• Overview of the Food and Beverage Industry 

• Food and Beverage Sector Worldwide

• Fundamental Development of the Hospitality and Service Sector, Gastronomy Trends, New Concepts, Food and Beverage

• Culture and Society Relationship

• Concept Development

• Menu Development - Menu Engineering

• Equipment and Kitchen Infrastructure Planning

• Sustainability and Zero Waste Kitchen

• Architectural Processes and Projecting When Opening a Business

• Location and Site Selection

• Documents and Permits Required When Opening a Workplace

• Service

• Impact of Hospitality Trends on Types of Service

• Types of Service

• Service Skills, Advantages and Operations of Different Types of Service

• Service Development, Branding in Service

• Nutrition Knowledge and Menu Definition – Menu Planning

• Menu Planning and Design

• Menu Pricing

• Preparing the Beverage Menu

• Sales Mix Analysis

• Sales Performance Analysis

• Menu Implementation

• Business, Management, and Managerial Concepts

• Mystery Shopper - Case Studies

• Basic Management Concepts

• Entrepreneurship

• Types of Business Ownership

• Preparing the Beverage Menu

• Business Plan and SWOT Analysis, Forecast

• Relationship Between Strategic Planning and Marketing

• Product Design and Management

• Product Pricing and Sales Development

• Professional Sales and Market Research

• Basic Management Concepts

• What is CRM and How Should It Be Managed?

• Marketing Brand Creation

• Social Media

• Human Resources and HR Planning

• Recruitment and Selection Process – Compensation

• Labor Law and Personnel Records Management

• Legal Procedures and Certifications to Follow

• Training and Performance Management

• General Assessment and Project Presentations

FIELD LESSONS

  • • Compost Facility Visit
  • • Food and Beverage Management Field Trip and Case Study

 

Certificates held by USLA graduates

 

• Ministry of Education “Food and Beverage Services Management” Course Completion Certificate

• USLA  “Professional Food and Beverage Management Training Program” Participant Certificate

 

Every student at USLA is ready for the kitchen!

 

USLA Student Set

 

• MEB Certified Food and Beverage Management Textbook

 

Training Rules

 

  • • The minimum age limit for all trainings is 18.
  • • It is mandatory to bring the equipment provided by USLA for use during the lessons.
  • • USLA reserves the right to make possible changes to the lessons and add extra lesson days during the training period. Changes to lesson dates and trip notifications will be communicated by Student Affairs.
  • • Industry trips will be conducted during the program. Personal food/drink expenses during industry trips are the responsibility of the student.
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