Food And Beverage Management I

This course concentrates on the restaurant manager's responsibilities, career and investment options, and the skills required for success. Further, this course will investigate the relationships and the following related impact between the manager and his/her suppliers, personnel, and customers. The student will develop a training and orientation plan for new restaurant employees and create criteria for employee selection and employee motivation that will have a positive impact on operational success. The course will include the aspects of the physical facility of a food and beverage operation related to design, décor, equipment, bylaws, and layout and how this influences the daily operation, the customer dining experience, and the ability of the personnel to perform within it.