Principles of Food and Beverage Operations Management

Catalog description

In this course students are introduced to the principles of food and beverage operations management. Attention is focused on market segments and industry structure with an emphasis on product and systems differentiation. Course goals include a conceptual understanding of, and the practical application of (e.g., lab activities), the components of foodservice systems: menu and product development and management, production, service, controls, financial analysis, food safety, ethics, and quality assurance.