HMGT 107 - Food and Beverage Management

Study of volume of food and beverage setup and service management. Analysis of quantity food operations, menu construction, raw material estimates, food storage facilities, and related use of institutional food and beverage service equipment. Emphasis on various types of table setup and service as required for different functions. Assessment Level(s): ELAW 970/ELAR 970, ELAR 980/IERW 002. Two hours lecture, two hours laboratory each week.

3 semester hours

Course Outcomes:
Upon completion of this course, a student will be able to:

Identify and describe the factors that contribute to a successful restaurant concept.
Articulate skills and knowledge required to manage a restaurant successfully.
Work in a small group to develop a feasible restaurant concept given a specific set of parameters.
Function as a member of a team in the presentation of a chosen restaurant concept and orally present his or her work in a clear and concise manner.
Describe the importance of the menu and how it affects all aspects of a restaurant’s concept.
Demonstrate an understanding of whether a position in the restaurant industry is a good match for his or her skills, knowledge, personal attributes, and career goals.

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