HRM104 — Hotel Food and Beverage Management
3 , 3 lecture periods 0 lab periods Hotel food and beverage operations and management. Includes management structure and functions, personnel management, cost control/quality assurance, tools and equipment, facilities, and purchasing and storage. Also includes volume food management; beverage management and service; food products and preparation techniques; menus and recipes; sanitation; and liability issues. Demonstrate understanding of reports for the hospitality industry specifically related to Hotel Food & Beverage management practices. Use technological tools to create information in hotel food and beverage structures and functions. Performance
Prerequisites: HRM100