At the completion of this course, you should be able to:

• Explain the difference between commercial and noncommercial food service operations, and describe examples of each.
• Describe the three levels of management and identify the various production and service positions in a food and beverage operation.
• Explain organization charts and the various organizational structures that can be found in food and beverage operations.
• Describe the steps involved in the management process, and describe a manager’s interactions with primary and secondary groups.
• Explain marketing in terms of providing guest-pleasing service, and discuss the elements and importance of feasibility studies, marketing research, and marketing plans.
• Discuss nutrition and special dietary concerns as they relate to the food service industry, and contrast the nutritional concerns and obligations of commercial and noncommercial operations.
• Describe menu pricing styles, menu schedules, menu types, and the menu planning process.
• Explain how a menu dictates operations in a food and beverage establishment and describe its importance as a marketing tool.
• Explain how to create and use standard recipes.
• Determine standard food and beverage costs, and describe the main subjective and objective pricing methods.
• Describe the roles purchasing, receiving, storing, and issuing play in food and beverage service, and describe the role of technology in these processes.
• Identify the major functions and basic principles of food production.
• Describe the uses of and major production methods for various food products used in food service operations.
• Identify and describe the types of service that food and beverage operations can provide, and explain how to provide excellent guest service.
• Describe procedures for serving alcoholic beverages with care.
• Identify causes of and ways to prevent accidents and foodborne illnesses in food service operations.
• Describe the factors involved in facility design and equipment selection for a food and beverage operation.
• Identify environmental or “green” construction strategies that will help restaurants address sustainability concerns.
• Explain and describe the various financial statements and ratios used in food and beverage operations.
• Describe the types of financial management software that are available to food service managers.


You will learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. Students will also learn techniques to reduce expenses and increase efficiency and learn how the latest technology can streamline operations.