HOS 215 - Food and Beverage Management

Units: 3
Exploration of food and beverage management and career opportunities in the industry. Calculating and managing food, beverage, and labor costs. Completion of the ServSafe certification.

Strongly Recommended Preparation: HOS 100 and REC 100.
Equivalent Quarter Course: HOS 4560.
Possible Instructional Methods: Entirely On-ground, or Entirely Online, or Hybrid.
Grading: A-F grading only.
Course Typically Offered: Fall & Spring

Student Learning Outcomes - Upon successful completion of this course students will be able to:

To relate to the language, terms and phrases of food and beverage (F&B) industry
To recognize the opportunities for careers in Fand B
To discuss the traits of successful F and B managers
To identify requirements and procedures related to serving alcoholic beverages
To identify equipment used in F and B operations
To recognize the importance of location and design in F and B operations
To describe procedures related to setting tables and serving food as well as to evaluate staffing needs and screen and hire employees and vendors
To report an understanding of customer expectations for full-service F and B establishments and the importance of safety, security, and loss prevention
To explain the importance of food safety and sanitation procedures
To apply knowledge of food and beverage operations along with formulas used to calculate and manage food, beverage and labors costs
To apply knowledge of menu development and management as it relates to operations and the marketability of the establishment
To identify trends and macro environment factors and their impacts on the food and beverage sector
To prepare for ServSafe certification