Food and Beverage Management

This introductory Food & Beverage Management course is designed as an overview to prepare students for F & B core courses and to introduce them to specialty areas. Students will learn the basics of food service management and operations with an emphasis on the fundamental values of hospitality and responsible management. We will examine where the industry began, current best practices, and future trends. Students will gain knowledge of and understand how the correct blend of hard skills (food and beverage management principles) and soft skills (providing exceptional guest service) can maximize profits in the hospitality industry. Additional topics will include menu planning and pricing, types of service styles, food and beverage marketing, facility design and layout, financial controls, sanitation, safety, ethics, and legal concerns. We will also identify opportunities and career paths for those interested in the food & beverage industry.

  • The Food Service Industry: This unit introduces students to food and beverage management and industry trends, as well as management and career paths in the industry.
  • Menu Management and Food Cost Controls: Menu planning, designs and trends are previewed in this unit that also looks at developing recipes, determining costs and setting menu pricing.
  • Food & Beverage Functional Areas and Service: This unit offers basic information on the principles of food production and sustainability issues when purchasing supplies and equipment. It also emphasizes the importance of providing a superior dining experience delivered by competent and motivated food and beverage personnel.
  • Facilities and Finance: This unit introduces the importance of facilities design and layout to the success of a food and beverage operation. It also focuses on the financial aspect of a food operation that food service managers need to know in order to operate a business and make it profitable to remain in business.
  • Sanitation, Ethics and Legal Concerns in Food and Beverage Management: This unit covers all aspects of responsible alcohol service in food and beverage operations, including the physical impact of alcohol abuse on society. It also addresses food safety, and sanitation and the causes of unsafe food.

The following textbooks have been used as a basis for the entire course and while the student is not required to purchase them, if they would like to have more in depth knowledge of the topic, the following information will be useful.

Management of Food and Beverage Operations
©2010, 13 chapters, Softbound
ISBN 978-0-  86612-344
Author: Jack D. Ninemeier
Publisher: American Hotel & Lodging Association

Managing Service in Food and Beverage Operations
©2012, 15 chapters, Softbound
ISBN 978-0-  86612-358-7
Authors: Ronald F. Cichy and Philip J. Hickey, Jr.
Publisher: American Hotel & Lodging Association

State: National
Grade Level: 9, 10, 11, 12
Category: Hospitality & Tourism
Course Length: Semester