Food and Beverage Management
Course Description
This course focuses on operating and strategic challenges facing managers in the food and beverage industry. Topics include cost control, forecasting, food safety, service standards, and staffing. Students will learn to utilize managerial tools to make sound business decisions in a food and beverage organization.
Topics and Objectives
Food and Beverage Operations
- Describe the impact of a manager's actions on a food and beverage organization.
- Distinguish between food and beverage front of the house and back of the house operations.
- Examine the relationship between food and beverage front of the house and back of the house operations.
- Discuss staffing challenges specific to a food and beverage operation.
Guest Service in the Food and Beverage Industry
- Describe the importance of guest service in a food and beverage operation.
- Examine the role of marketing in a food and beverage operation.
Financial Management in the Food and Beverage Industry
- Evaluate the profitability of a food and beverage operation.
- Evaluate the importance of cost of sales and labor cost in a food and beverage operation.
- Discuss the importance of forecasting in a food and beverage operation.
The Regulatory Environment
- Describe the impact of the regulatory environment on food and beverage operations.
Food and Beverage Management Trends
- Identify trends in the food and beverage industry.
- Analyze the impact of technology on the food and beverage industry.