HPM-1210 - Managing Service in Food and Beverage Operations (3)

This course will give students a basic understanding of the management process in food and beverage operations. A course with special emphasis on the institutional aspects of food and beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. The knowledge necessary to succeed in an entry-level management position in the hospitality industry is presented. Covered are subjects such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in the learning process for course objectives through class lectures, guest speakers and a capstone Restaurant Design project.

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