Managing Food and Beverage Operations

(3 Credits)

An examination of the challenges in operating food and beverage outlets as well as on- and off-premise catering. Topics to be covered include: menu development, beverage operations, levels and types of service, structures of kitchens and dining rooms, in-room dining, marketing, customer service, purchasing, inventory management, labor scheduling, pricing, costing, and the role of the food and beverage manager. Actual case studies of operations will be used.