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Food and Beverage Operations
This course will offer a hands-on approach to the development and delivery of food and beverage services as typically found in hotels, institutions, catering, concessions and for special events. Topics will include the development and delivery of special function menus, staff organization and planning, cost controls, current technologies and profitability.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
- GMS 723 - International Trade
- GMS 724 - Management of International Enterprise
- Hospitality and Tourism Management Professional Table I
- Nutrition and Food Table I, II and Open Electives