FOOD AND BEVERAGE MANAGEMENT (2 SCU)

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.

Topics:

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.