HM 201 FOOD AND BEVERAGE MANAGEMENT

This course examines the origins and future of the commercial and non-commercial sectors of the food service industry. Areas of focus include menu management, marketing, production planning, sanitation, and facility design and layout. Emphasis is placed on financial management and guest service. Initiatives to further diversity, equity and inclusion in the food service industry are studied. Students have the opportunity to earn a ServSafe Alcohol certificate issued by the National Restaurant Association. Lecture: 2.5 hours per week. 3 Credits