HA 1053 - Intro To Food & Beverage Mgmt.

3 Credits

This course covers the practical skills and knowledge necessary for the effective operation of food and beverage service in a variety of settings. Topics include reservations, greetings and service of guests, styles of service, handling complaints, management responsibilities, and sales and merchandising.

Course Availability: Offered Fall Semester Only

Course Level Objectives
Upon successful completion of this course the student will be able to:

1. Explain the impact of food and beverage service within the hospitality industry. (PLO 1)
2. Recognize the relationships among the flow of food, sanitation and safety, alcohol safety, food service, facility layout and design, and production in the food and beverage industry. (PLO 1, 4)
3. Identify dining service styles and procedures. (PLO 1)
4. Describe the function and responsibilities of management in the food and beverage service field. (PLO 2)
5. Integrate menu development, menu design and food costing via completion of a semester long menu project. (PLO 3, 4)