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

This course examines the management process in food and beverage operations in restaurants, cafeterias, hotels, conference centers, and clubs. Emphasis is placed on food service sanitation procedures, quality standards, operational organization, marketing, menus, food cost analysis and pricing, production, and finances.

List Course Outcomes (consistent for all sections)
CO1 - Explain the difference between commercial and noncommercial food service operations, and describe examples of each.

CO2 - Describe the three levels of management and identify the various production and service positions in a food and beverage operation.

CO3 - Explain organization charts and the various organizational structures of food and beverage operations.

CO4 - Describe the steps involved in the management process, and describe the manager’s responsibilities to the primary and secondary groups of people with whom he or she typically interacts.

CO5 - Explain marketing in terms of providing guest-pleasing service, and discuss the elements and importance of feasibility studies, marketing research, and marketing plans.

CO6 - Discuss nutrition and special dietary concerns as they relate to the food service industry, and contrast the nutritional concerns and obligations of commercial and noncommercial operations.

CO7 - Describe menu pricing styles, menu schedules, menu types, and the menu planning process.

CO8 - Explain how the menu dictates operations in a food and beverage establishment, and describe its importance as a marketing tool.