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Food and Beverage Management
Course Description: This course is designed to shows the student how to profitably manage a food service operation in order to satisfy guests. Employees learn how to give guests the highest priority as all details of a food and beverage operation are planned, implemented, and evaluated.

Evaluation: The student must complete thirteen basic, self-scoring review quizzes, four progress test and a comprehensive final examination.

Learning Resource: Food and Beverage Management, Third Edition, by Jack D. Ninemeier, Ph.D., CFBE, CHA.

 Learning Objectives: At the completion of this course, students should be able to:
 1. Identify and discuss types of commercial food service operations.
 2. Identify and discuss three levels of management, and describe the elements of the management process.
 3. Describe typical production and service positions and the functions they play in a food service operation.
 4. Discuss how an organization's structure reflects the organization's goals.
 5. Demonstrate an understanding of effective marketing principles and of the advantages and disadvantages of various advertising media.
 6. Explain the importance of nutrition, and discuss current nutritional concerns.
 7. Contrast the nutritional responsibilities of institutional and commercial food service managers.
 8. Explain the role of the menu as a marketing tool and how it affects operating needs and identify comment menu-design mistakes.
 9. Discuss menu planning principles, pricing styles, and design considerations.
10. Summarize the advantages of standard recipes, and explain how to determine standard food and beverage costs.
11. Define the terms and principles used in product purchasing, receiving, storing, and issuing.
12. Demonstrate an understanding of the production planning process and the basic steps in production, including production controls.
13. Categorize types of food service.
14. Describe procedures for serving alcoholic beverages with care.
15. Explain the importance of sound safety and sanitation programs.
16. Summarize factors affecting facility design, space allocation, and equipment selection.
17. Display an understanding of managerial accounting practices and their various uses.
18. Suggest computer applications for food and beverage operations, and explain the value of a fully integrated food service computer system.
19. Identify the variables by which menu engineering software analyzes the profitability of menu items.

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Last Updated December 31, 2005