Credits: 3 credits
This course discusses the management of Food and Beverage Operations within a hotel. Students will learn aspects of front of the house and back of the house operations of this department and will have an overview of the complexities of managing this dynamic area. Topics that will be covered include: product knowledge, legal issues, responsible beverage service, industry trends, service styles, marketing, sales and profitability.
Prerequisite: HMGT 1110, HMGT 1210, Foodsafe Level 1. Minimum age requirement of 19 years of age.
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