RHOT 265: Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
Corequisite: PGHM 165 PGCM 165
Accessibility Services Notice
standard statementCourse Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Outcomes
Upon successful completion of this course, the learner will be able to:
- identify and explain various pricing strategies relating to the food and beverage department;
- design food and beverage menus and analyze menus effectiveness;
- demonstrate the basic principles of kitchen facility design and will be able to identify types of kitchen equipment and their uses;
- define the advantages and disadvantages of contracting the food and beverage operation; and
- apply revenue management principles to restaurant case studies.
Grading Table
Hospitality and Tourism
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
standard statement