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HOST 154 - Food and Beverage Operations |
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Associated Term:
Spring 2019
Learning Objectives: * Assess quality service to guests. * Define recent trends in the hospitality industry and apply them to the food and beverage sector. * Assemble a marketing plan for a food and/or beverage operation. * Apply sound nutrition principles in menu planning that meets the wants/needs of todays guests. * Design a sanitation and safety program as it pertains to guests, employees, equipment and facilities. * Illustrate the appropriate processes, policies and safeguards in the purchasing, production, and service of food and beverage operations. * Demonstrate the basic accounting techniques as they apply to food and beverage operations. * Compose the equipment layout of a food and beverage operation that meets the standards of operational efficiency and profitability. * Calculate and assess the various cost, revenue, and profit ratios that are essential in the successful operation of a food and beverage establishment. * Develop a menu that applies principles of sound costing and pricing, meets guest interests and, is consistent with current trends. * Propose programs and processes that are applicable within the food and beverage industry that represent the best practices of sustainability Required Materials: Technical Requirements: |
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