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 HOS 110.
Possible Instructional Methods: On-ground, or Hybrid or Online-Asynchronous.
Grading: A-F grading only.
Course Typically Offered: Fall & Spring

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

Relate to the language, terms and phrases of food and beverage (F&B) industry and customer expectations for full-service F&B establishments.
Recognize the opportunities for careers in F&B and the traits of successful F&B managers and the importance of recruiting, training, and staff development.
Identify requirements and procedures related to food safety, serving alcoholic beverages, security, loss prevention and sanitation procedures and equipment used in F&B operations.
Apply knowledge of food and beverage operations (including formulas used to calculate and manage food, beverage and labors costs) and of menu development and management as it relates to operations and the marketability of the establishment