People Innovation Excellence


Learning Outcomes:

On successful completion of this course, students will be able to: identify a systems approach to a food service organization along with deep understanding of quality assurance and process improvement program; describe the primary control of food service systems and impact all of components of the system; perform management control that requires human, technical, and conceptual skills; distinguish the good decision-making process and communication in the balance of foodservice systems model; predict marketing wants and needs in designing products/ services that will be profitable and meet those wants and needs; evaluate process of successful foodservice organization will serve quality products and services that satisfied employee and customers, and will be financially accountable.


  1. Purchasing and storage;
  2. Production and service;
  3. Controlling the operation;
  4. Staffing issues;
  5. Food and beverage marketing;
  6. Managing quality in food and drink service operations;
  7. Trends and developments;
  8. Introduction to Food and Beverage Management;
  9. Classification of food and beverage service operations;
  10. Restaurant Concept Development;
  11. Food and Beverage Menu;
  12. Restaurant and Events-Direct Market;
  13. Contract foodservice, travel and public sector catering – the indirect market.

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