HOS 214 - Food and Beverage Service (3)

spring

Lecture: Three hours of lecture/discussion per week.

Principles of food and beverage operations. Application of established standards, techniques, and practices of food and beverage management including styles of dining room services, menu design, purchasing, storing, and controlling restaurant supplies and equipment, legal issues on serving alcoholic beverages, food sanitation, revenue and cost control, restaurant facility design, customer service, and labor management.