HOSP200 - Food and Beverage Management
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Introduction to the principles of the food and beverage management; Attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
| 01/30/12 - 06/24/12 |
07/02/12 - 08/26/12 |
Summer 2012 Session B - 8 Week session |
Course Materials
| Book Title: |
Management of Food and Beverage Operations, 5th Ed
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| ISBN: |
086612344X
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| Publication Info: |
Educational Institute of American Hotel & Motel Association
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| Author: |
Ninemeier, Jack D.
|
| Unit Cost: |
$72.50
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