Food and Beverage Operations (HOSP 1360)

This course introduces students to the basic theory and practice of the Food & Beverage Industry. Students practice preparing and serving cocktails in the mixology lab and serving food and beverages in a banquet and dining room setting. Students study the principles, history and production of spirits, wine, and beer. Students will develop the techniques of effective purchasing, receiving, and production control; sales control; food and beverage cost calculation; and the use of the sales mix.

Emphasis is placed upon the interpretation of data for effective and profitable decision-making, using various tools such as revenue prediction and menu engineering. and Cost/Margin. Students also explore trends, ethics and sectors of food and beverage industry.