HTM 31000 - Food And Beverage Operation Management

This course builds on the foundation skills gained in food preparation and accounting. Emphasis is placed on developing and utilizing effective operational management skills to create a high quality, profitable operation with well-planned systems and highly motivated, organized employees.

Preparation for Course
P: HTM 21400 with grade of C- or better.

Cr. 4.
Hours
Class 3, Lab 3.
Student Learning Outcomes
1. Analyze and apply financial principles required to effectively manage the back and front of house operations, ensuring profitability and sustainability.
2. Demonstrate strategic decision-making skills to address operational challenges, adapt to industry trends, and enhance restaurant performance.
3. Examine legal and ethical responsibilities in food and beverage operations, including responsible alcohol service and sanitation practices.
4. Effectively respond to different types of crises that could impact operations.
5. Develop a detailed written response plan for operational changes due to a health crisis, demonstrating effective strategies in safety protocols, communication, and connection to concept.
6. Evaluate the impact of service quality on customer satisfaction and online reputation management.
7. Create effective responses to public-facing criticism of a food and beverage operation.