BUS 312 Food and Beverage Management
This course is designed to explore and discover managing food and beverage operations within event management settings, hospitality, and tourism. Students will study current trends and identify target market trends, phases of operations and management including production, food and beverage safety, inventory, purchasing, sanitation, legal and liability issues, equipping, and staffing. This course provides real world applicable skills and knowledge of the food and beverage industry, concept of guest services, interpret performance measurements and making decisions and planning including quality for food services and beverages operations.
Prerequisite
BUS 212 or permission of the department
Corequisite
none
Distribution
Undergraduate