BUS 353 - Food and Beverage Management

Prerequisite(s): BUS 110 . Sophomore standing.
This course introduces students to the operational and strategic elements of managing food and beverage establishments, including restaurants, catering operations, hotels, and specialty foodservice venues. Students learn the fundamentals of menu planning, cost control, procurement, service systems, and food safety principles. Additional emphasis is placed on leadership, staffing, guest experience design, and the integration of technology in both front-of-house and back-of-house operations. Through real-world case studies and applied projects, students connect industry standards with practical managerial decision-making and develop the skills needed to oversee successful food and beverage operations. When Offered: On Demand.

Hours: 3