||The food and beverage department of a lodging operation is its bread and butter. After accommodations, food and beverage is the second-most important item on a profit and loss statement. Attention is placed on management's role in devising and implementing procedures to provide and enhance quality guest service. Time is devoted to learning about restaurant staff selection, menu development, supplies, equipment, sanitation, health, room service, legal issues, on-site food service operations, and the importance of labor and revenue control.
3 Credit Hours
Course Descriptions » Hospitality Management