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  • Introduction to Food and Beverage Management
  • Not Identified
  • 130
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  • 3.0
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  • template_591.doc
    Uploaded: 10/12/2017 04:44:19 PM PDT

Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities.  Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques.


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  1. Fundamentals of Food Service
  2. The Menu 
  3. Facilities
  4. Management Functions
  5. Operational Functions
  6. Service 
  7. Marketing

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At the conclusion of this course the student should be able to:

  1. Identify current trends and issues impacting restaurant/food & beverage management.
  2. Discuss the varying types of food and beverage operations.
  3. Explain the importance of food safety, sanitation and environmental safety in food and beverage operations.
  4. Describe procedures used for menu planning, effective purchasing, receiving, storing and using of items in the operation.
  5. Identify major on-going trends in customer behavior that will affect the restaurant /food & beverage industry.
  6. Describe the importance of concepts, location and design in food and beverage facilities.
  7. Demonstrate management functions in food and beverage operations.

May Include: Group Projects, Oral Presentations, Research Projects

June Payne-Palacio, Ph.D., RD,/ Monica Theis . Foodservice Management: Principles and Practices

  • No

  • Not Identified

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  • Universally required course.

  • Not Identified

  • 1st:11/23-12/16/16

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