HOST 201 - Food & Beverage Management

Credits: 3
This advanced course is designed to acquaint the student with the management of commercial and onsite food and beverage service operations. The primary emphasis of the course is on purchasing for the hospitality field and includes topics such as preparation of specifications, selection of suppliers, grading of food products, government regulation and inspection of foods, ordering, receiving, storage, and inventory management. In addition, the course will examine the basic principles of dining service management, restaurant design, menu management, and the selection and control of alcoholic beverages. Lab Fee Required