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May 02, 2026
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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
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