HOSP 1020 - Principles of Food and Beverage Operations

Institution:

Utah Tech University

Subject:

Description:

An introduction to fundamental concepts and practices related to food and beverage operations. This course provides a foundation for understanding and acquiring the essential skills and knowledge required for the effective management of both front and back-of-house functions. Topics covered include an overview of the food and beverage industry, principles of production and service, sanitation and safety, marketing, menu design, and financial practices as applied to the management of food and beverage operations. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Explain various global cooking methods and culinary styles, and styles of food and beverage service. 2. Identify the fundamental principles of food safety and sanitation protocols applicable to foodservice operations. 3. Demonstrate a comprehensive understanding of marketing principles as they apply to food and beverage outlets. 4. Explain the elements of financial management in food and beverage operations. 5. Summarize challenges and trends related to the food and beverage industry. SP

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.utahtech.edu/

Phone Number:

(435) 652-7500

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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