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Apr 28, 2024
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HTE 109 - Food and Beverage Operations Management
Credits: 3
3 Lecture Hours
Description
This course introduces students to the operations and management of retail and institutional food and beverage service. Emphasis is placed on service concepts and systems. Segments of the industry including quick service, limited service, casual theme, fine dining, institutional, school, healthcare and specialty foodservice are discussed. Menu development, alcoholic and non-alcoholic beverages, place settings and the importance of guest satisfaction are discussed.
Learning Outcomes
Upon successful completion of this course, the student will:
- Explain styles and management of food and beverage service.
- Analyze importance of guest satisfaction, technology and standard operating procedures.
- Demonstrate knowledge of menu development, place settings and alcoholic beverage service.
- Discuss principles and practices of management in a foodservice operation.
- Research wine making and wine regions.
- Analyze the size, nature and scope of the food and beverage service industry, including the industry’s origins, trends and the future.
Listed Topics
- Foodservice history
- Menu types
- Service styles
- Wines
- Foodservice personnel
- Liquor laws
- Foodservice operations
- Foodservice management
Reference Materials
Textbooks/materials as deemed appropriate by the instructor
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Information Literacy
- Communication
Approved By: Dr. Quintin B. Bullock Date Approved: 3/13/2023
Last Reviewed: 3/13/2023
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