HTMG 2070

This is a course that examines the principles of food and beverage management. It begins with an overview of the food service industry and the specific disciplines of food service distribution. Current issues in food safety and sanitation procedures that affect managerial decisions in hospitality industry will be discussed. Detailed considerations are given to the components of the food service system: marketing, menu planning, purchasing, logistical support, guest service, controls, and quality assurance. Students will also learn through visits to restaurant operations, analyse the restaurant's concept (market), organization, ownership, management, physical structure, staff, front- and back-of-the-house operations, and fiscal integrity.