HMG4040 - Food and Beverage Operations and Cost Control

(3 units)

This course is designed to introduce students to food and beverage (F&B) management as it is an essential skill for every supervisor in the hospitality field. Students will study issues surrounding the day-to-day running of an F&B outlet and come to understand the wider concerns of the hospitality industry. Students will examine a broad range of subject areas that encompass this field from the minutia of menu planning to the possibilities of harnessing
technology to improve F&B management.