Hospitality 309: Food & Beverage Service & Operations has been evaluated and recommended for 3 semester hours and may be transferred to over 2,000 colleges and universities. With this self-paced course, you get engaging lessons, expert instructors who make even the most challenging hospitality topics simple, and an excellent resource for getting a head start on your degree.
Overview
Syllabus
- Ch 1. Intro to Food & Beverage Operations
- Ch 2. Feasibility Planning for the Restaurant Industry
- Ch 3. Marketing Fundamentals for Restaurants
- Ch 4. Menu Planning Basics
- Ch 5. Food & Beverage Costs & Purchasing
- Ch 6. Food & Beverage Pricing Methods
- Ch 7. Food & Beverage Storage
- Ch 8. Inventory Control for Food & Beverage Services
- Ch 9. Restaurant Food Production
- Ch 10. Food Preparation Basics
- Ch 11. Food Preparation Safety
- Ch 12. Types of Restaurant Service
- Ch 13. Restaurant Service Overview
- Ch 14. Serving Alcoholic Beverages
- Ch 15. Restaurant Design & Equipment Selection
- Ch 16. Financial Management for Food Service
- Ch 17. Food & Beverage Industry Trends
- Ch 18. Required Assignments for Hospitality 309
