Key principles and skills required in the effective management of food and beverage operations; topics include application of strategic, managerial and operational factors which characterize successful food and beverage operations within hotels and resorts; menu planning, food purchasing, receiving, preparation, serving and marketing; development of the industry; ethical obligations in the industry. Prerequisites: Junior or senior classification Credits 3. 3 Lecture Hours.
Key principles and skills required in the effective management of food and beverage operations; topics include application of strategic, managerial and operational factors which characterize successful food and beverage operations within hotels and resorts; menu planning, food purchasing, receiving, preparation, serving and marketing; development of the industry; ethical obligations in the industry. Prerequisites: Junior or senior classification Credits 3. 3 Lecture Hours.
