An examination of the challenges in operating food and beverage outlets as well as on- and off-premise catering. Topics to be covered include: menu development, beverage operations, levels and types of service, structures of kitchens and dining rooms, in-room dining, marketing, customer service, purchasing, inventory management, labor scheduling, pricing, costing, and the role of the food and beverage manager. Actual case studies of operations will be used.
Continuing Education Units (CEU) :