This course explores the food and beverage management aspect of hospitality. Students will gain knowledge of commercial and noncommercial operations, organization of food and beverage operations, fundamentals of management & marketing, nutrition and menu planning and design, cost and pricing strategies, production and service, sanitation and safety, and design and finances. The course will offer class time in local hospitality establishments to gain hands-on experience.

Pre-requisite(s):
HOSP 105

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