htt241 | undergraduate
Food And Beverage Management
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Purchasing, Cost & Quality Management
- Describe an effective purchasing plan.
- Identify potential ethical problems between suppliers and buyers.
- Apply concepts of cost management.
- Explain quality control measures for food & beverage operations.
Sanitation & Safety
- Describe the three types of hazards found in foodservice operations.
- List common pathogens and foodborne illness found in food & beverage operations.
- Describe a food safety plan.
- Explain the purpose for and use of the MSDS system.
- Describe how the menu influences food & beverage operations.
- Evaluate menu effectiveness as a sales tool.
- Differentiate menu pricing strategies and methods.
- Explain different menu styles and how they apply to different food & beverage operational types.
Managing beverage operations
- Identify different types & styles of beverage operations.
- Apply cost control management principles to beverage operations.
- Describe safety and legal considerations as applied to beverage operations.
Introduction to Food & Beverage Management
- Differentiate types of food & beverage operations in terms of service style and menu.
- Explain the key characteristics of the food & beverage business.
- Describe the scope of management responsibilities.
- Explore the variety of career options in the food & beverage industry.
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