Instructor Plans / Course Descriptions
Hospitality Management
HAMG 2301 80 - Principles of Food & Beverage Operation
Attached file: HAMG_2301_80.pdf, 233.32 Kb Download
An introduction to and overview of food and beverage management in various hospitality environments.
Emphasizes cost controls from procurement to marketing and sales.
Examines forecasting, menu planning, pricing, logistical support, production, purchasing, and quality assurance.
Semester Hours 3 (3 lec).
Instructor:
Karen Crump | View Curriculum Vitae Email |