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HOSP200 - Food and Beverage Management

 

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

Registration Dates Course Dates Session
09/24/18 - 03/01/19 03/04/19 - 04/28/19 Winter 2019 Session D - 8 Week session
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I - 8 Week session
01/28/19 - 06/28/19 07/01/19 - 08/25/19 Summer 2019 Session B - 8 Week session

Course Materials

Previous Syllabi

Book Title: Food and Beverage Management, 4th ed.- e-book available in the APUS Online Library; links also provided inside the classroom
ISBN: 9781910158722
Publication Info: Goodfellow_Credo
Author: Cousins, et. al.
Unit Cost: $120.00
Electronic ISBN: N/A
Electronic Unit Cost: N/A