HAMG 2301 - Principles of Food and Beverage Management

CIP Code: 52.0901
Credit(s): 3
An overview of food and beverage management in various hospitality enviroments. Emphasizes cost controls from procrument to marketing and sales. Identify food and beverage operations in various hospitality settings. Describe the methods for incorporating cost control techniques and identify areas of excessive cost and waste; compare a forecasted budget to an actual budget; and identify techniques that impact sales. Create and analyze a menu plan and pricing strategies, production, purchasing, and quality assurance.