The Food and Beverage Operations syllabus introduces the types of restaurant and other food outlet, the methods of food preparation, purchasing and storing foods, different types of food service, the purchase and service of drinks, menu planning, customer service in the catering industry and banquets and other large scale functions. The aim of the syllabus is to provide you with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments, to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs.

The Study Guide, which has been reviewed and endorsed by CTH, works logically and methodically through the CTH 2009 syllabus, following the syllabus order.

It explains the concepts clearly and provides ample opportunity for practice of the techniques. Chapters start with the objectives and topic list to put the material into context and they conclude with a diagrammatic summary to consolidate learning and a set of self-test questions to test understanding.

The front pages of the Study Guide contain features such as tips on how to study and an explanation of the exam structure.