FS 122 or permission of instructor. Course designed to give food service majors the basic understanding necessary to organize a food service operation. Emphasis is placed on budgetary management, cost equivalence, and employee management. Using skills taught in previous FS courses, this advanced management course emphasizes practical applications of sound business practices. Emphasis is placed on bar management within the guidelines of legal and moral demands, to include management areas of personnel, compensation and benefits, bar storage, budgeting and pricing for profit, inventory, legal restrictions, liabilities, licensing, and cost control.
Students participate off campus.
Students are not restricted by age. FS 248 Seminar - Food Catering S 2 s.h. An introductory course to the catering of food service functions and bar service. Techniques for successful catering is covered, such as contracts, equipment, menus, presentation, personnel, costs and extras. Basic bar service is taught.