TAH 222 - Food and Beverage Management

This course covers basic management principles and practices for the food and beverage service industries, such as preparation, safe food handling, budgeting and operations, menu development, human resources, marketing, catering and event planning. Instructors and guest speakers from industry will offer expertise and guidance on day-to-day management, strategic planning, and other areas of restaurant and food service management.

Prerequisite(s):
Co-requisite(s):
Credits: 3

Course Typically Offered: spring
Course Type: Tourism and Hospitality