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Fall 2021

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 Learning Outcomes (CLOs):
Upon the successful completion of this course, a student will be able to:
1. Compare and Contrast the requirements of commercial and non-commercial food operations (staffing, management and leadership)
2. Compare and contrast all aspects of independent restaurants versus chain restaurants (include different styles of restaurants).
3. Identify key careers within the food and beverage industry.
4. Prepare a feasible marketing plan for a restaurant.
5. Describe the current trends in the food and beverage industry (nutritional planning, menu development, recipe development, sustainability in purchasing, food storage and preparation)
6. Describe the government requirements for the food and beverage industry (nutritional planning, menu development, recipe development, sustainability in purchasing, food storage and preparation)
7. Plan a menu. (demonstrates knowledge of standard recipes, food costs, beverage costs, standard portions and contribution margins)
8. Identify tools and methods utilized in managing the financial aspects of a restaurant.
9. Describe the importance of customer service (hospitality and sales techniques) in the success of a restaurant.
10. Communicate effectively in a professional business setting.

Effective Term: Fall 2019