HSP 300 Food and Beverage Management

Fall

The student will be exposed to a broad range of food and beverage concepts essential to all hospitality managers. Emphasis is given to the planning and operations of a restaurant or food service operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied. Prerequisite: HSP 210.

3 credit hours