Earn 3 transferable credits with our online Hospitality 309: Food & Beverage Service & Operations (SDCM-0211) course featuring engaging video lessons, self-paced learning, and instructor support. Start anytime and transfer to 2,000+ colleges.
Overview
Syllabus
- Ch 1. Intro to Food & Beverage Operations
- Ch 2. Feasibility Planning for the Restaurant Industry
- Ch 3. Marketing Fundamentals for Restaurants
- Ch 4. Menu Planning Basics
- Ch 5. Food & Beverage Costs & Purchasing
- Ch 6. Food & Beverage Pricing Methods
- Ch 7. Food & Beverage Storage
- Ch 8. Inventory Control for Food & Beverage Services
- Ch 9. Restaurant Food Production
- Ch 10. Food Preparation Basics
- Ch 11. Food Preparation Safety
- Ch 12. Types of Restaurant Service
- Ch 13. Restaurant Service Overview
- Ch 14. Serving Alcoholic Beverages
- Ch 15. Restaurant Design & Equipment Selection
- Ch 16. Financial Management for Food Service
- Ch 17. Food & Beverage Industry Trends
- Ch 18. Human Resources in the Food and Beverage Industry
- Ch 19. Required Assignments for Hospitality 309
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