Strategic Food and Beverage Business Management

Catalog description

This course will equip students with quantitative methods for menu engineering, market analysis, supply chain analysis, cost control, financial analysis, inventory management, and human resource management in the food and beverage sector. Additionally, they will explore various operating structures, such as multi-unit operations, independent establishments, franchising, and hotel restaurant operations, while delving into topics like merchandising, market identification, and the application of restaurant technologies to maximize productivity, efficiency, and profitability.