HADM 1361 - Principles of Food and Beverage Operations Management

Fall, Spring. 4 credits. Letter grades only (no audit).

Open to Nolan School students. Students are pre-enrolled into this course.

A. Adalja.

In this course students are introduced to the principles of food and beverage operations management. Attention is focused on market segments and industry structure with an emphasis on product and systems differentiation. Course goals include a conceptual understanding of, and the practical application of (e.g., lab activities), the components of foodservice systems: menu and product development and management, production, service, controls, financial analysis, food safety, ethics, and quality assurance.

Outcome 1: Understand the major industry market segments and their basic operating characteristics.

Outcome 2: Utilize the language and concepts of restaurant operations to identify different organizational structures and the forces shaping them domestically and internationally.

Outcome 3: Identify and apply foodservice management concepts in an experience-based, production setting to cover topics including food safety, quality assurance, and cost controls.

Outcome 4: Calculate and interpret financial performance metrics and statements and explain how they impact decision making.

Outcome 5: Explore the importance of human relations and interactions in food and beverage operations, including the philosophy of service and hospitality.

Outcome 6: Identify and analyze ethical challenges in the industry as well as the impact of management decisions on all stakeholders.