Distribution systems, suppliers, payment policies, buying techniques, specification writing, ordering, receiving, security, and the buyer's role in the organization are discussed. The variety and characteristics of foods, beverages, nonfood supplies, equipment, and furniture are also covered. With a focus on healthy lifestyle, this course covers personal nutrition, pregnancy, children, weight management, exercise, vegetarian eating, heart disease, cancer, diabetes, healthy recipe and menu planning, nutrition misinformation, and marketing nutrition in food service. 216 Management by Menu 2 credits This course helps the student see the menu's effect on production, planning, and service. Topics covered include the history of food service, modern food service operations, menu planning, cost controls, menu pricing, menu design, menu analysis, alcoholic beverages, nutrition in menu planning, production, service, computers, and financial planning.
Students learn how the menu controls the entire food service operation.
Hospitality Marketing 3 credits This course covers basic marketing principles, services marketing, marketing plans, research methods, information needs of hospitality managers, market segmentation, behavior of hospitality customers, advertising, promotions, promotional media, public relations, group sales, personal selling process, contemporary pricing strategies, and menu design. Management Practicum 3 credits Supervised experience in a food service or hospitality management environment. At least 150 hours in planned activities in association with operations and management tasks, including risk management, cost control and revenue management, human resources, and marketing. Students will also develop a personal portfolio. Click here for the List of Organizations to complete this course.