- Food and Beverage Operations Management

Catalog description

This course examines the management of food and beverage operations within hospitality organizations, including restaurants, hotels, resorts, and catering services. Students explore how managers plan, organize, and control front- and back-of-house operations to achieve service excellence, operational efficiency, and financial performance. Topics include menu engineering, cost control, revenue management, purchasing and inventory systems, labor planning, service standards, regulatory compliance, and sustainability practices. Emphasis is placed on data-informed decision-making and managerial responsibility within competitive hospitality environments.