HSP 115: Food and Beverage Management [RE]

This course introduces students to the hospitality food service industry, exploring its diverse operations and the essential skills for effective management. Topics include an overview of food and beverage outlets, food service marketing, menu analysis, and pricing strategies. Students will also examine service standard operating procedures, various service styles, food and beverage sourcing, and beverage management and understand the industry's key functions and best practices. Course Outcomes: 1. Identify sectors, operations, and outlets within the food and beverage industry. ILOs 1, 2, & 4 2. Identify trends and developments in food and beverage operations. ILOs 1, 2, & 4 3. Evaluate food and beverage management marketing issues, feasibility studies, branding, advertising, and customer engagement. ILOs 1, 2, 3, 4, & 5 4. Assess the role of food service automation and the role it plays in day-to-day food and beverage operations. ILOs 1, 3, & 4 5. Practice food and beverage procurement and inventory management strategies to ensure cost efficiency and quality control. ILOs 1, 2, 3, & 4 6. Apply industry-standard service techniques and operational procedures to enhance guest satisfaction and business profitability. ILOs 1, 2, 3, 4, & 5