CFBE®: Certified Food & Beverage Executive Training And Exam
CFBE®: Certified Food & Beverage Executive Training And Exam
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11,550.00 SAR
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11,550.00 SAR
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CFBE® (Certified Food and Beverage Executive) is a leadership-focused hospitality program designed to develop executive-level control over Food & Beverage operations. The training covers strategic and daily F&B management, service standards, menu and concept fundamentals, staffing and productivity, cost control (food, beverage, labor), purchasing and inventory discipline, guest satisfaction, hygiene and safety compliance, and performance measurement—enabling participants to lead profitable, consistent, and high-quality restaurant and banquet operations.
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Who Should Attend?
Key Takeaways
Accredited by
American Hotel & Lodging Institute
Cours Outline
Day 1
F&B Executive Leadership & Operational Control
- Role of the F&B Executive (strategic + operational responsibilities)
- F&B structure: outlets, banquets, bars, room service, kitchen coordination
- Guest experience in F&B: key touchpoints and service flow
- Service standards and consistency (SOP discipline)
- Daily operations control: briefings, shift handovers, floor supervision
- Reservation and table management basics (flow, wait times, guest comfort)
- Managing peak times and service pressure
- Communication and coordination with Kitchen and Stewarding
- Handling guest complaints and service recovery steps
- Exercise: service flow mapping + “top service gaps” actions
Day 2
Service Excellence, People Management & Training
- Service leadership: presence, coaching, and on-floor problem-solving
- Team structure and role clarity (captains, servers, runners, hosts, bartenders)
- Communication standards and guest-facing language
- Delegation and accountability during service
- Upselling and suggestive selling (ethical and guest-focused)
- Managing difficult guest situations professionally
- Managing underperformance and discipline basics
- Training and onboarding plan for F&B staff
- Quality checks and supervisor inspection routines
- Exercise: role-play scenarios (complaint + upselling + service recovery)
Day 3
Cost Control: Food, Beverage, Labor & Waste
- Profit drivers in F&B (sales, cost, labor, productivity)
- Food cost control basics (portioning, recipe control, waste prevention)
- Beverage cost control basics (pour control, variance prevention)
- Purchasing and supplier management fundamentals
- Receiving procedures and quality checks
- Inventory control routines (counts, par levels, storage discipline)
- Managing theft/leakage risks (controls, approvals, tracking)
- Labor scheduling and productivity basics
- Menu engineering concepts (high-level) and cost awareness
- Exercise: cost leak identification + control action plan
Day 4
Compliance, Banquets Management & Performance KPIs
- Hygiene and food safety essentials (standards + staff habits)
- HACCP awareness (concept level) and audit readiness mindset
- Stewarding role and sanitation control basics
- Banquets and events operations: planning, execution, and staffing
- Service sequencing for events and VIP functions
- Coordination with Sales / Events team and kitchen planning
- Managing guest feedback and online reputation for outlets
- F&B KPIs overview (sales mix, average check, cost %, labor %, waste, guest scores)
- Daily/weekly reporting cadence and decision-making using data
- Capstone: 30–60 day F&B improvement plan (service + people + cost)
- Wrap-up: review + readiness checklist