Institute of Commercial Management | Qualification Subject

Food & Beverage Management

ICM Professional Diploma Unit

Introduction to Food and Beverage Management

  • Standard industrial classification
  • Sectors of food and beverage outlets
  • Cost and marketing orientation
  • The food and beverage function
  • The food and beverage function in context
  • Food and beverage management
  • Responsibilities of food and beverage management
  • Constraints to food and beverage management

Food and Beverage Outlets

  • Commercial sector
  • Subsidised or welfare sector

The Meal Experience

  • Food and drink
  • Variety in menu choice
  • Level of service
  • Price and value for money
  • Interior design
  • Atmosphere and mood
  • Expectation and identification
  • Location and accessibility
  • Food and beverage service employees
  • Trends in eating out

Food Menus and Beverage Lists

  • Basic menu criteria
  • Types of food menu
  • The contents of food menus
  • Beverage menus/lists
  • Menu merchandising

An Overall View of Food and Beverage Control

  • The objectives of food and beverage control
  • Special problems of food and beverage control
  • The fundamentals of control
  • The reality of control

Financial Aspects

  • Types of budget
  • Basic stages in the preparation of budgets
  • Welfare operations
  • Costs, profits and sales
  • Break even analysis
  • Pricing considerations
  • Menu pricing


  • The main duties of the purchasing manager
  • The purchasing procedure
  • The selection of a supplier
  • Aids to purchasing
  • The purchasing of foods
  • Purchasing specifications for food
  • The purchasing of beverages
  • Purchase specifications for beverages

Receiving, Sorting and Issuing

  • Receiving of food
  • Sorting and issuing of food
  • Stocktaking of food
  • Receiving of beverages
  • Sorting and issuing of beverages
  • Stocktaking of beverages

Food and Beverage Production

  • Planning of food service facilities
  • Food and beverage production methods

Food and Beverage Service Methods

  • Food service methods
  • Classification of food service methods
  • A development of the classification of catering operations
  • Beverage service methods
  • Classification

Food and Beverage Production Control

  • Food production control
  • Beverage production control

Food Controlling

  • The essentials of a control system
  • Calculation of food cost
  • Methods of food control
  • Food control checklist

Beverage Control

  • Calculation of beverage cost
  • Methods of beverage control
  • Control checklist

Revenue Control – Control Systems – Operating Ratios

  • Manual systems
  • Machine systems
  • Operating yardsticks used in controlling

Food and Beverage Management in Fast Food and Popular Catering

  • Basic policies – financial, marketing and catering
  • Control and performance measurement

Food and Beverage Management in Hotels and Quality Restaurants

  • Basic policies – financial, marketing and catering
  • Control and performance measurement

Food and Beverage Management in Function Catering

  • Basic policies – financial, marketing and catering
  • Control and performance measurement

Example Candidate Response Booklet

Example Candidate Response (ECR) Booklets are a source of crucial information for Centres and Candidates as they use real candidate responses. We ask Senior Examiners to comment on five or more responses in terms of why the mark was awarded with commentary about how to improve the answer (if necessary).

Recommended Reading

Main Text:

Food & Beverage Management – Bernard Davis (Heinemann)

Indicative Text:

Alternative Text and Further Reading:

Practical Professional Catering – Cracknell, Kaufmann & Nobis (Macmillan)

Food & Beverage Supervision – Dennis R Lillicrap & John A Cousins (Hodder & Stoughton)