HOS 327

Food and Beverage Operations Management

This course is designed to provide instructions about managing a variety of food and beverage operations. Included are the history and development of restaurants; food production and menus; the size, scope and classification of restaurants; principles of American, French, Russian and English services; principles of menu- making; layout and design of restaurants; marketing and sales promotion; management of personnel and human relations; and food and beverage control procedures. Students will apply management quality theories learned while supervising front- and back-of-the-house areas of the Quill campus restaurant/special events while throughout the semester. A focus on analyzing current industry trends are examined to understand the principles of designing successful future trends for the food service industry. This is a hybrid course that requires in-seat- time one class period (75 minutes) and non-seat-time (on-line) one class period (75 minutes) per week.

Units: 3.0