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 operational responsibilities, management issues, human resource requirements for food and beverage operations, and the marketing of goods and services 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

3

Hours Weekly

3

Course Objectives

1. Identify the various management positions in food and beverage, including the development of an organizational chart for the front-of-the-house and back-of-the-house operations.
2. Identify and resolve problems related to managing food and beverage operations to include discussing the human resource requirements in managing personnel in food and beverage operations.
3. Analyze the basic marketing initiatives within food and beverage operations to include soft-sell techniques for the sale of food and beverage items.
4. Compare and contrast the elements of American, French, and Russian service.
5. Develop a labor schedule for a front-of-the-house and a back-of-the-house operation.
6. Develop an initial food and beverage concept to include facility operations maintenance and management, financial management, and the legal environment.

Course Objectives

1. Identify the various management positions in food and beverage, including the development of an organizational chart for the front-of-the-house and back-of-the-house operations.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.

2. Identify and resolve problems related to managing food and beverage operations to include discussing the human resource requirements in managing personnel in food and beverage operations.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.

3. Analyze the basic marketing initiatives within food and beverage operations to include soft-sell techniques for the sale of food and beverage items.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

4. Compare and contrast the elements of American, French, and Russian service.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

5. Develop a labor schedule for a front-of-the-house and a back-of-the-house operation.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.

6. Develop an initial food and beverage concept to include facility operations maintenance and management, financial management, and the legal environment.

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Operate in a context of legal, ethical, and service modes as set by the industry.