Food and Beverage Operations Management

Catalog description

This hybrid course is designed to provide instructions for managing a variety of food and beverage operations. Included are the history and development of restaurants; food production and menus; the size, scope and classification of restaurants; principles of service; principles of menu- making; layout and design of restaurants; marketing and sales promotion; management of personnel and human relations; and food and beverage control procedures. Students will apply the management theories learned in a simulation program. One class session per week and one hybrid session per week to apply service techniques in the Pizza 32 and or cafe operation on campus and complete the online restaurant simulation.