Mar 29, 2024  
Catalog 2021-2022 
    
Catalog 2021-2022 [ARCHIVED CATALOG]

HOSP 483 - Sustainable Food and Beverage Management


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). 

Prerequisite(s)/Corequisite(s): [Prereq: (BUS 311  or BUS 312 or HOSP 312  with a C- or better) and (Junior or Senior Standing)]
Typically Offered: Fall term only

Units: 4