CULA 2300 - Food and Beverage Management

Credit hours: 3

Prerequisites: CULA 1320 - Culinary I

Course Description:
This course covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness.

Student Learning Outcomes:
Students will be able to:

Identify the skills necessary to manage a restaurant.
Describe the eating habits of various segments of the restaurant market.
Identify the functions of the menu
Identify the various procedural and convivial dimensions of service.
Describe how to conduct a customer, property, and competitor analysis.