Mar 15, 2026  
Catalog 2024-25 
    
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Catalog 2024-25 [ARCHIVED CATALOG]

HOSP 483 - Sustainable Food and Beverage Management

Focuses on the operational aspects of 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 operations from a safety/sanitation viewpoint; menu development (emphasis on nutrition and sourcing of local products); and application of cost management principles. The course emphasizes sustainable and strategic perspectives.

Prerequisite(s)/Corequisite(s): (Prereq: HOSP 200  and HOSP 312  with a C- or better)
Typically Offered: Fall term only

Units: 4