Course Code: HRT 116
Academic Year: 2020-2021
This introductory course exposes students to the key food and beverage concepts, procedures, and trends influencing the hospitality industry. Students will learn food and beverage service styles and set-ups, while analyzing the appropriateness of each one based on the needs of customers, venue, and other service criteria. While exploring how the five senses influence a guest's food and beverage experience, students will learn about basic cooking styles, dietary restrictions, and the influence of customs and traditions in today's menus. Further, this course will provide students with an introduction to beer, wine and spirits in order to gain a holistic approach to menu planning. At the end of this course, students will obtain their Smart Serve Certification and Basics Food Safety Training Certificate.