HL 382 - Food and Beverage Management

Institution:

Wilkes University

Subject:

Description:

This course is designed to introduce the basics of the roles and responsibilities of management in food and beverage operations. Students will discuss topics that include: organization of the food and beverage operation, food and beverage marketing, menu planning, cost controls, proper inventory procedures, purchasing, storage, front of house management, maintaining profitable operations, and liquor handling and training.

Credits:

3.00

Credit Hours:

Prerequisites:

[[HL-201]]with a minimum grade of 2.0

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wilkes.edu

Phone Number:

(570) 408-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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