This Guide was created for college instructors, workshop leaders, corporate trainers, managers and others providing in-class instruction to current and future food and beverage managers. It is based on industry validated National Occupational Standards, and was created to help educators deliver Emerit competency-based training in the classroom.
This Emerit Instructor’s Guide is designed to help individuals develop the knowledge, skills and attitudes necessary for success as a food and beverage manager, using a methodology that features concept introduction, contemplation, discussion and practice. The overall goal is to help students deepen their understanding of the many and varied responsibilities of a food and beverage manager through a range of in-class learning activities.