HAMG 2201 Principles of Food & Beverage Operations

An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales.

Credits

2

Offered

Fall

Outcomes

1. Identify food and beverage operations in various hospitality settings
2. Describe the methods for incorporating cost control techniques and identify areas of excessive cost and waste
3. Compare a forecasted budget to an actual budget
4. Identify techniques that impact sales
5. Create and analyze a menu plan and pricing strategies, production, purchasing, and quality assurance