Culinary and Beverage Management and Supervision

Catalog description

Class Hours: 2.5 Lab/Discussion: 0 Credits: 3 Prerequisite: None Corequisite: None Restriction: Enrolled in the Culinary Arts Program. Description: Examines supervisory responsibilities in culinary and beverage operations by evaluating obligations to owners, guests, and employees in professional foodservice settings. Applies management and control principles by analyzing liquor regulations, inventory and cash control systems, and responsible alcohol service practices. Develops industry-relevant decision-making skills by integrating beverage knowledge with leadership strategies, including mixology fundamentals and effective wine and food pairing.