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Spring 2017

Tourism & Hospitality Mgmt Courses:

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THM114 - Food and Beverage Management
Credits: 3

Catalog Description: Explores all aspects of management and service of food and beverages from the customer's viewpoint as a means of understanding what makes a successful food service business. Provides a basis for understanding the responsibilities and challenges in the management of food and beverage businesses. Spring only.

Lecture: 3 hrs.

Course Student Learning Outcomes (CSLOs):
Upon successful completion of this course as documented through writing, objective testing, case studies, laboratory practice, and/or classroom discussion, the student will be able to:

1. Compare and Contrast the requirements of commercial and non-commercial food operations, including staffing, management and leadership.
2. Compare and contrast all aspects of independent restaurants versus chain restaurants, as well as different styles of restaurants.
3. Identify key staff and career options within the food and beverage industry.
4. Prepare a feasibility study and marketing plan for a restaurant.
5. Describe the current trends and requirements in nutritional planning, menu and recipe development, including sustainability in purchasing, storage and preparation.
6. Plan a menu that demonstrates knowledge of standard recipes, food costs, beverage costs, standard portions and contribution margins.
7. Demonstrate basic hands-on preparations techniques applying best practices in food handling and health regulations.
8. Demonstrate knowledge of the tools and techniques utilized in managing the financial aspects of a restaurant.
9. Define the importance of customer service, hospitality and sales techniques in the success of a restaurant.
10. Utilize effective communication skills in interviewing a General Manager of a Chain Restaurant and demonstrate creativity in reporting the findings of their research. *

* This course objective has been identified as a student learning outcome that must be formally assessed as part of the Comprehensive Assessment Plan of the college. All faculty teaching this course must collect the required data and submit the required analysis and documentation at the conclusion of the semester to the Office of Institutional Research and Assessment.

Content Outline:
1. The Food Service Industry
2. Organization of Food and Beverage Operations
3. Fundamentals of Management
4. Food and Beverage Marketing
5. Nutrition for Food Service Operations
6. The Menu
7. Standard Product Costs and Pricing Strategies
8. Preparing for Production
9. Production
10. Food and Beverage Service
11. Sanitation and Safety
12. Facility Design, Layout and Equipment
13. Financial Management

Effective Term: Fall 2013