This course provides an overview of food and beverage operations within the hospitality industry. Students explore food production, service delivery, purchasing, inventory management, menu planning, cost control, and quality standards.
The course emphasizes understanding operational processes and applying hospitality practices that support service quality and customer satisfaction. Students use industry examples and practical exercises to connect hospitality concepts to food and beverage environments.
Upon completion of the course, students will be able to apply food and beverage operational practices, implement quality and service standards, and demonstrate effective teamwork and professional communication skills.