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Apr 28, 2024
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HOST 130 - Food and Beverage Operations (Front of House)4 Credits The course offers an introduction to aspects of successful food and beverage operations in a variety of different types of service outlets. Students will earn appropriate state-mandated certifications for working in food and beverage establishments while learning career pathways, supply chains, cost controls, upselling, and front-of-house operations.
Course Note Alcohol is consumed in this course. Student must meet age requirement to enroll. FeesWH
Quarters Typically Offered Winter Day, Online Designed to Serve The course is designed for hospitality and tourism majors and non-majors interested in working, owning, or learning more about food and beverage establishments. Active Date 20210403T10:09:08
Grading Basis Decimal Grade Class Limit 32 Shared Learning Environment Yes Contact Hours: Lecture 44 Total Contact Hours 44 Degree Distributions: ProfTech Course Yes Restricted Elective Yes Course Outline
- Understand the history and types of foodservice
- Comprehend the role of supply chain management in quality assurance controls including production, purchasing, storage, delivering, and serving of foods
- Understand the maintenance of physical facilities and equipment including safety, security, liability, risk management, and sanitation
- Convey appropriate service types and approaches including mis-en-place
- Learn best practices in F&B outlet management;
- Comprehend the importance of gastronomy to diverse cultures
Student Learning Outcomes Learners will comprehend the history, present state, and predictions for the future of types of foodservice including those available to them as career pathways.
Learners will recognize the levels of supply chain management in food and beverage operations.
Learners will formulate a preventive maintenance plan for cleaning and maintaining primary facilities and equipment.
Learners will demonstrate an ability to set spaces professionally using various mis-en-place strategies depending on the type of food and beverage facility and the occassion.
Learners will identify best practices in managing front-of-house and back-of-house food and beverage operations.
Learners will calculate food and beverage industry formulas needed to succeed in supervisory positions.
Learners will discuss the importance of gastronomy to diverse cultures and societies including the importance of food and beverage to sense of self and heritage.
Learners will interpret industry-specific food and beverage terminologies.
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