HSL 058 - ManageFirst Principles of Food and Beverage Management

This course is designed to enable the student to learn how to effectively manage food and beverage operations. Topics to be covered include product purchasing, food and beverage quality standards, and communicating with staff as well as customers.

Upon completion of this course, the students should be able to:
1. explain procedures to analyze the menu sales mix and implement menu improvements;
2. list the procedures for developing standardized recipes and calculate recipe ingredient costs, standardized recipe costs, and menu (plate) costs;
3. define quality, and review purchasing procedures that help ensure that operations obtain products of the proper quality;
4. implement a three-step process for analyzing a restaurant or food service operation and establishing financial priorities; and
5. outline sustainability and farm-to-fork concerns.