3.00 Credits
Evolution of food and beverage as a commodity; ethical issues of industrializing and globalizing foodservice systems; strategies for successfully incorporating sustainability and ecogastronomy into commercial food and beverage operations. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will be able to: 1. Outline the positive and negative impacts of industrialization, corporate control, globalization, and politics of food commodities and commercial food operations on the quality of commercial food and beverage and the quality of life of communities and consumers. 2. Contrast major forces and consumer movements (e.g., McDonaldization of taste, slow food, farm-to-fork, local, organic, dietary trends, eating philosophies) impacting the food and beverage sectors within the hospitality and tourism industries. 3. Identify the core principles of managing for sustainability in commercial food and beverage operations, such as buying local, greening kitchens, and ecogastronomy. 4. Explain the relationship between commercial food and beverage and public health. 5. Describe the social issues related to the sale and consumption of beer, wine, spirits, water, tea, coffee, and soft drinks and the need for responsible tourism and hospitality experiences incorporating beverages. FA