HOST 130 - Food and Beverage Operations

5 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, and front-of-house operations.

FeesHOST Beverage Material Fee

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 20240322T08:34:40

Grading Basis Decimal Grade
Class Limit 22
Shared Learning Environment Yes
Contact Hours: Lecture 55
Total Contact Hours 55
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
PLA Eligible 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
Comprehend the history, present state, and predictions for the future of types of foodservice including those available to them as career pathways.

Recognize the levels of supply chain management in food and beverage operations.

Formulate a preventive maintenance plan for cleaning and maintaining primary facilities and equipment.

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.

Identify best practices in managing front-of-house and back-of-house food and beverage operations.

Calculate food and beverage industry formulas needed to succeed in supervisory positions.

Discuss the importance of gastronomy to diverse cultures and societies including the importance of food and beverage to sense of self and heritage.

Interpret industry-specific food and beverage terminologies.