2019 FallHOSP 483 Section 01, 4 units

Focuses on the operational aspects of sustainable Food and Beverage businesses, with a strong emphasis on guest satisfaction. Students explore the history, trends, and managerial aspects of F&B operations; familiarization with restaurant operation from a safety/sanitation viewpoint; menu development (emphasis on nutrition and sourcing of local products); and application of cost management principles (from a sustainable and strategic perspective). (Offered as classroom-based, hybrid or online) [Prereq: (BUS 311 or BUS 312 or HOSP 312 with a C- or better) and (Junior or Senior Standing)]