Course Code: HTOM 5507
Academic Year: 2020-2021
In this course students will examine the management principles related to food and beverage in restaurants, hotels, catering operations, airlines, convention centers, and tourist attractions. Food and beverage cost control will be examined by studying menu planning, pricing, purchasing, receiving, and operational controls to maximize profit margins in the various sectors. Menu Engineering will be studied by examining the relationship between popularity and profitability of items in a typical restaurant menu. Guest speakers and site visits will form an integral part of the delivery of this course.