HOSP 2320 Food and Beverage Management

This course explores production, people, and service management in the food and beverage industry. Areas of review include sanitation, menu planning, purchasing, storage, and product management. The course emphasizes service styles, industry trends, operational standards, vendor relation development, and personnel management. The student will prepare to adapt to the specific needs of many operations. Prerequisites: Completion of HOSP 1500. (3 lect.)

Credits

3 credits

Major Topics

Principles, terms, and skills fundamental to food and beverage management
Hiring, training, and supervising a professional staff
Vendor development, product selection, and resource management
Health and safety regulations
Food production and service styles
Beverage products and services
Tools for quality control and loss prevention
Menu development and design
Cost assessments, revenue streams, and profit management

Outcomes

In order to successfully complete this course, the student will:

1. Define key concepts and skills necessary to managing in the food and beverage industry.

2. Explain health and safety regulations applicable to food and beverage operations.

3. Compare various food production and service styles used in the restaurant industry.

4. Analyze the purchasing process including vendor selection, quality control, and efficient inventory management.

5. Classify different beverage products and proper service techniques.

6. Demonstrate practical skills in food production and beverage service.

7. Apply proper storage and product management techniques to ensure quality.

8. Discuss current industry trends and their impact on food and beverage operations.

9. Develop a comprehensive menu plan considering cost, customer preferences, design, and production capabilities.

10. Analyze the principles of personnel management including hiring, training, and employee motivation.

11. Create a strategic plan for managing a restaurant's resources including staff, vendors, and products.