HMG40400 - 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. In addition to the classroom instruction, students are required to get real-world experience through a practicum in an approved organizational setting for 80- 160 hours. However, if a student is unable to secure a practicum site, another option such as a project will be made available to them to ensure they meet the course requirements through an applied project designed with the instructor. (International students need to meet their international student advisor for details).