- Degrees & Programs
- Student Activities
- Career Services
Course Code: HOSP200 Course ID: 2905 Credit Hours: 3 Level: Undergraduate
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.
|Registration Dates||Course Dates||Session||Weeks|
|03/30/20 - 09/04/20||09/07/20 - 11/01/20||Summer 2020 Session D||8 Week session|
|05/25/20 - 10/30/20||11/02/20 - 12/27/20||Fall 2020 Session I||8 Week session|
|07/27/20 - 01/01/21||01/04/21 - 02/28/21||Winter 2021 Session B||8 Week session|
After successfully completing this course, you will be able to:
1. Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the food service industry.
2. Practice current managerial techniques and trends to support the goals of a restaurant.
3. Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
4. Interpret financial data as it relates to an operation’s goals.
|Forum 1||5.00 %|
|Forum 2||5.00 %|
|Forum 3||5.00 %|
|Forum 4||5.00 %|
|Forum 5||5.00 %|
|Forum 6||5.00 %|
|Forum 7||5.00 %|
|Forum 8||5.00 %|
|Assignment Wk 2: Adding a Product [LO1]||10.00 %|
|Assignment Wk 4: Menu Planning and Design||10.00 %|
|Assignment Wk 6: HACCP plan [LO3]||10.00 %|
|Assignment Wk 8: Financial Analysis [LO4]||10.00 %|
|Week 1 Quiz||5.00 %|
|Week 3 Quiz||5.00 %|
|Week 5 Quiz||5.00 %|
|Week 7 Quiz||5.00 %|
|Extra Credit||5.00 %|
|Week 6 extra credit||5.00 %|
This course uses an electronic textbook, access will be gained through the weekly lessons.
Readings: See Classroom Lessons
In the classroom lessons, there are additional course articles and up to date APA documents
In addition to the required course texts, review the websites listed in the classroom lessons
|Book Title:||Food and Beverage Management, 5th ed. - e-book available in the APUS Online Library|
|Book Title:||Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.*|
Not current for future courses.