HMGT-250 Food and Beverage Management and Service

This course is a comprehensive review of operations pertaining to food and beverage management. Students will examine various carets, responsibilities, management issues, and operations as they pertain to food and beverage. Students will engage in the theory and practice of service fundamentals. Basic service styles, such as French, Russian, and American service will be taught along with the management functions as they pertain to customer service.

Credits

Hours Weekly

3 hours weekly

Course Objectives

1. Identify the various management positions in food and beverage.
2. Identify and resolve problems related to managing food and beverage operation.
3. Discuss the human resource requirements in managing personnel in food and beverage operations.
4. Explain the service requirements of buffet and banquet service.
5. Analyze the basic marketing initiatives within food and beverage operations.
6. Compare and contrast the elements of American, French, and Russian service.
7. Discuss customer service requirements in a dining room setting.
8. Develop an organizational chart for the front-of-the-house and back-of-the-house operations
9. Demonstrate proper procedures for wine and beverage service.
10. Demonstrate proper safety and sanitation procedures used in a dining room and kitchen.
11. Discuss soft-sell techniques for the sale of food and beverage items.
12. Develop a labor schedule for a front-of-the-house and a back-of-the-house operation.
13. Analyze the basic responsibilities within culinary management.
14. Discuss relevant culinary management issues.
15. Develop an initial food and beverage concept.

Course Objectives

1. Identify the various management positions in food and beverage.
2. Identify and resolve problems related to managing food and beverage operation.
3. Discuss the human resource requirements in managing personnel in food and beverage operations.
4. Explain the service requirements of buffet and banquet service.
5. Analyze the basic marketing initiatives within food and beverage operations.
6. Compare and contrast the elements of American, French, and Russian service.
7. Discuss customer service requirements in a dining room setting.
8. Develop an organizational chart for the front-of-the-house and back-of-the-house operations
9. Demonstrate proper procedures for wine and beverage service.
10. Demonstrate proper safety and sanitation procedures used in a dining room and kitchen.
11. Discuss soft-sell techniques for the sale of food and beverage items.
12. Develop a labor schedule for a front-of-the-house and a back-of-the-house operation.
13. Analyze the basic responsibilities within culinary management.
14. Discuss relevant culinary management issues.
15. Develop an initial food and beverage concept.