FOOD AND BEVERAGE MANAGEMENT AND MENU DEVELOPMENT

Catalog description

In this course students will be able to integrate food and beverage concepts, business principles, hospitality management theories and menu development principles. The course will apply the use of information skills, communication, quantitative reasoning and innovation competencies to study issues and principles relevant to the restaurant industry, including market analysis, menu development strategies, service systems, and restaurant metrics. The course will use the Internet as a research tool, the e-mail as a means of communications and MS Word and Power Point for papers and projects.