HL 382 - Food and Beverage Management

Credits: 3

This course is designed to introduce the basics of the roles and responsibilities of management in food and beverage operations. Students will discuss topics that include: organization of the food and beverage operation, food and beverage marketing, menu planning, cost controls, proper inventory procedures, purchasing, storage, front of house management, maintaining profitable operations, and liquor handling and training

Pre-Requisites: HL 201 with a minimum grade of 2.0
Repeatable: May not be repeated for credit