Food and Beverage Management

Catalog description

This course is an application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service technique. Procedure, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.