HA 1322 - Food and Beverage Management

2 Credits

This course focuses on principles of food costs and budgeting, menu development and design, cultural and dietary sensitivity, responsible beverage service, and both front-of-house and back-of-house operations. ServSafe training and certification will be included. Will require off-site travel.

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

Discuss foundational concepts and terminology in food and beverage management, including industry structure, operations, and career pathways. (GEO 3)
Identify key functions of food and beverage operations, including menu planning, purchasing, inventory control, and cost management. (GEO 3)
Demonstrate food safety, sanitation, and regulatory compliance, aligned with ServSafe standards, to ensure safe handling, storage, and preparation of food. (GEO 3)
Apply principles of customer service and guest relations to enhance dining experiences and manage customer expectations. (GEO 3)
Analyze operational and financial considerations, such as pricing, budgeting, and waste management, to support profitable and efficient operations. (GEO 3)