HOS 200 - Food and Beverage Operations

Credits: 3

This course addresses front-of-the-house operations. It is designed to provide students with an introduction from a managerial perspective of providing exceptional service to increasingly sophisticated and demanding guests. Students will survey of the world’s leading wines classified by type, as well as other distilled beverages. Topics covered include the management and training of personnel to be responsible, professional alcohol servers, product knowledge, the income statement, job descriptions, sales forecasting and cost control. The students will produce a complete dining room and bar operation manual. This project should be saved on a diskette or jump drive, as it will be used during Capstone or the development of a business plan.

Theory: 3