FOOD AND BEVERAGE MANAGEMENT
Course level: "Lower Division"
"This course integrates the basic concept and practical skills related to foodservice operations, from the front office to the kitchen. It covers basic principles of purchasing and cost management of food and beverage, as well as menu planning, institutional food service, and quality control."
Purchase of LabPaq® Hands-on Lab Kits are required for this course.
Please Note: Attendance and participation are mandatory in all University courses, and specific requirements may differ by course. If attendance requirements are not met, a student may be removed from the course. Please review the Course Attendance Policy in the Catalog for more information.
University of Phoenix reserves the right to modify courses. While widely available, not all courses are available in all locations or in both online and on-campus formats. Please check with an enrollment representative.
What you'll learn
What you’ll learn