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Descriptor Details

  • Descriptor Title
    Introduction to Food and Beverage Management
  • C-ID Number
    130
  • Units
    3.0
  • Date of Last Revision
    2/26/2025 10:23:47 AM PST

General Description

Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities.  Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques.

Prerequisites

No information provided

Corequisites

No information provided

Advisories

No information provided

Content

  1. Fundamentals of Food Service
  2. The Menu 
  3. Facilities
  4. Management Functions
  5. Operational Functions
  6. Service 
  7. Marketing

Lab Activities

No information provided

Objectives

At the conclusion of this course the student should be able to:

  1. Identify current trends and issues impacting restaurant/food & beverage management.
  2. Discuss the varying types of food and beverage operations.
  3. Explain the importance of food safety, sanitation and environmental safety in food and beverage operations.
  4. Describe procedures used for menu planning, effective purchasing, receiving, storing and using of items in the operation.
  5. Identify major on-going trends in customer behavior that will affect the restaurant /food & beverage industry.
  6. Describe the importance of concepts, location and design in food and beverage facilities.
  7. Demonstrate management functions in food and beverage operations.

Evaluation Methods

May Include: Group Projects, Oral Presentations, Research Projects

Textbooks

June Payne-Palacio, Ph.D., RD,/ Monica Theis . Foodservice Management: Principles and Practices

Descriptor Administration

  • Public Review Needed
    No
  • Next Descriptor Review
    No information provided
  • Resubmission Requirements for Courses
    Descriptor changes were administrative only
  • Resubmission Deadline
    No information provided
  • Comments

    Universally required course.

  • Notes

    No information provided

  • Keywords

    1st:11/23-12/16/16

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