Food and Beverage Management

This course, an 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.

OBJECTIVES

  • Improve written, verbal, and presentation skills
  • Describe the types of food service facilities
  • Identify different settings of food service operations
  • Compare and contrast commercial vs. institutional food service operations
  • Identify management positions, production and service personnel, organizational charts, and career paths
  • Understand the fundamentals of management as they pertain to food service
  • Understand the basics of the science of nutrition and contemporary dietary concerns, and multicultural/diversity issues of food service
  • Outline the steps to menu pricing, schedules, planning, and design
  • Develop a standardized recipe
  • Focus on the importance of purchasing, receiving, storage and issuing
  • Describe the methods of preparation and production
  • Describe the types of service and income control procedures
  • Consider ethical and legal standards related to food and beverage management
  • Identify the types and uses of foodservice equipment and utensils
  • Identify the economic aspects of food service operations including the uniform system of accounts, financial statements, and ratio analysis
  • Be familiar with food service automation, hardware, and software
  • Realize the importance of sanitation including foodborne illness, personal cleanliness and health procedure for safe food handling, cleanup, and accident prevention
  • Identify trends in the food and beverage industry

Course Requirements

Students must be computer literate and have Internet access. Students should have basic research skills, as well as the ability to conduct online searches and access recommended websites. Word processing and presentation software is required to produce projects.

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, California, Florida, Georgia, New York, North Carolina, Oklahoma, Texas, Utah, Washington
Grade Level: 9, 10, 11, 12
Category: Hospitality & Tourism
Course Length: Semester