BUS 450 - Food and Beverage Management

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests. Students will be taught the fundamentals of food and beverage cost control and analysis in this course. Emphasis is given on strong leadership skill development, developing front of the house and back of the house teams, staffing, labor cost, human resource management, and creating restaurant long term plans.

Credits: 3