HSP-115 Food & Beverage Management
A concentration on familiarizing students with the food and beverage industry and the classifications of food service operations. The focus is management responsibilities such as menu engineering and design, purchasing, production, service, and organizational structures. There is an emphasis placed on cost controls and revenue maximization. Field trips to local food and beverage establishments will be an integral part of the course. Students will have the opportunity to participate in the operation of the campus cafeteria while being exposed to hot and cold food preparation, service, marketing/merchandising/prpmotions, sanitation, purchasing and costing/pricing.
Prerequisite
BUS-105 or permission of instructor.
Course Types
CC-QR