htt241 | undergraduate

Food And Beverage Management

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About:

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.

This undergraduate-level course is 5 weeks This course is available to take individually or To enroll, speak with an Enrollment Representative.

Course details:

Credits: 3
Continuing education units: XX
Professional development units: XX
Duration: 5 weeks

topic title goes here

    Sanitation & Safety

    • 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 the three types of hazards found in foodservice operations.

    Menu Planning

    • 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.

    Purchasing, Cost & Quality Management

    • Explain quality control measures for food & beverage operations.
    • Describe an effective purchasing plan.
    • Identify potential ethical problems between suppliers and buyers.
    • Apply concepts of cost management.

    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.
    Tuition for individual courses varies. For more information, please call or chat live with an Enrollment Representative.

    Please ask about these special rates:

    Teacher Rate: For some courses, special tuition rates are available for current, certified P-12 teachers and administrators. Please speak with an Enrollment Representative today for more details.

    Military Rate: For some courses, special tuition rates are available for active duty military members and their spouses. Please speak with an Enrollment Representative today for more details.

    The University of Phoenix reserves the right to modify courses.

    While widely available, not all programs are available in all locations or in both online and on-campus formats. Please check with a University Enrollment Representative.

    Transferability of credit is at the discretion of the receiving institution. It is the student’s responsibility to confirm whether or not credits earned at University of Phoenix will be accepted by another institution of the student’s choice.