This course will focus on the concepts and applications of communications, teamwork, coaching, and vision building, as well as an introduction to Total Quality Management. Beverage Management A study of the history, manufacture and sale of wines, brewed beverages and distilled spirits. Legal and social issues involving alcohol are also explained. Purchasing A theoretical and practical approach to the various aspects of food and beverage cost control and purchasing. Includes a computer application model for foodservice management programs.
Students experience artistic production and participate in community service projects.
Summaries and evaluations are prepared at the conclusion of each session. Students are taught to interpret architectural plans. The selection of equipment and the making of applicable scale templates are part of the term project in which each student designs his or her own operation. A course in managing people, including recruiting, training, motivating and supervising. Forecasting, staff planning and payroll controls are included.