Food and Beverage Management International


Are you working in the food and beverage industry?

Growing demand around the world means that qualified food and beverage managers enjoy more exciting and better paying career opportunities than ever before. If you have the ability to provide leadership, identify and manage risk, develop and oversee budgets, ensure compliance with local regulations, and plan for emergencies, Food and Beverage Management could be the field for you. If you are interested in the field but lack these skills, emerit can help you bridge the gap and get noticed.

The emerit Food and Beverage Management International Competency Standards were developed by professional food and beverage managers and industry experts from over 50 countries. The Standards cover nine major management categories, including business operations, financial resources, human resources, provisioning of supplies, food and beverage preparation, customer service, and compliance with applicable laws and regulations.

The Standards are a valuable resource for aspiring or current food and beverage managers, employers, trainers and educators. The Standards have many practical uses, including:

  • Planning professional development
  • Increasing job mobility
  • Benchmarking training
  • Developing new training
  • Identifying workforce needs
  • Providing employee orientation
  • Creating job descriptions
  • Conducting performance reviews
  • Writing job advertisements

The Food and Beverage Management International Certification program places successful candidates among the elite of their profession and rewards them with a globally recognized emerit professional designation, Certified International Foodservice Management (CIFM).


Emerit Training – Testimonials

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin


Food and Beverage Management International — Products Available