This course offers a detailed overview of operations related to food and beverage management in hospitality and catering establishments. Key processes in food planning, production, and service will be analyzed, as well as efficient inventory and resource management in the F&B (Food & Beverage) department. Students will explore strategies for optimizing costs without compromising service quality, inventory control techniques, and menu planning. The importance of compliance with health and food safety regulations, as well as sustainability in the restaurant industry, will also be addressed. The integration of technology in food and beverage management will be examined, from cost control software to digital ordering and reservation platforms. Finally, current trends in gastronomy and restaurant services will be explored, with a particular emphasis on customer experience and competitive differentiation in the sector.