HOST 154 - Food and Beverage Operations

Institution:

Kapiolani Community College

Subject:

Description:

3 hours lecture / 2 hours lecture/lab per week HOST 154 introduces students to the principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Food and Beverage Operations includes the study and practical application of food and beverage management techniques to effectively manage resources: money, personnel, food and beverage products, and time. Upon successful completion of HOST 154, the student should be able to: Recognize and demonstrate quality service to guests. Identify the importance of trends in food and beverage operations. Discuss the management process as it relates to food and beverage operational activities. Present, discuss, and analyze marketing and sales tools available to food and beverage operations. Practice sound nutrition principles in planning food production and service to meet the wants/needs of today's guests. Develop and implement a sanitation and safety program as it pertains to guests, employees, equipment, and facilities. Identify the various operational techniques that meet the psychological needs of guests. Effectively manage the purchasing, production, and service of food and beverage. Describe basic accounting techniques as they apply to food and beverage operations. Identify the effects of equipment layout and design on operational efficiency and profitability.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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