Mar 29, 2024  
Official Course Syllabi 2020-2021 
    
Official Course Syllabi 2020-2021 [ARCHIVED CATALOG]

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HTMT 1900 - Food & Beverage Management

Credit Hours: 3.00


Prerequisites: None

Students will learn to position, leverage, and manage a successful food and beverage operation. Students will use a variety of skills and abilities including creativity, analytical skills, interpersonal skills, and operational practices. Content covered includes supervision, human resources, cost control, purchasing, and menu planning specific to the food and beverage industry.

Contact Hours: 3
Billable Contact Hours: 3
OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to develop a food and beverage menu.

Objectives:

  1. Utilize cost formulas to cost out products.
  2. Plan menus for onsite and offsite food service.
  3. Create standardized recipes for multiple volume businesses.
  4. Construct various pricing approaches.

Outcome 2: Upon completion of this course, students will be able to understand facilities planning and design.

Objectives:

  1. Plan a design and layout.
  2. Identify proper equipment needed.

Outcome 3: Upon completion of this course, students will be able to utilize financial management skills.

Objectives:

  1. Understand the concept of inventory management.
  2. Analyze financial statements specific to the hospitality industry.
  3. Use budgets to manage profits in the food and beverage industry.

Outcome 4: Upon completion of this course, students will be able to apply interpersonal skills to enhance customer service.

Objectives:

  1. Identify internal marketing techniques.
  2. Learn recovery from negative guest experiences.

Outcome 5: Upon completion of this course, students will be able to utilize human resources management to recruit, select, retain, and supervise productive food service employees.

Objectives:

  1. Solve staffing and scheduling issues.
  2. Identify proper recruitment techniques and effective retention.
  3. Describe a professional development plan for multiple levels of employees.
  4. Recognize ethical behavior in the workplace.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

  • 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
  • 2. The graduate can demonstrate how to think competently.
  • 3. The graduate can demonstrate how to employ mathematical knowledge.
  • 4. The graduate can demonstrate how to communicate competently.
  • 5. The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE
  1. The Food service Industry.
  2. Menu Planning and Development.
  3. Recipe Standardization and Costing.
  4. Menu Pricing.
  5. Facilities Planning and Design.
  6. Supply Chain Management.
  7. Inventory and Storage Management.
  8. Financial Management.
  9. Customer Service and Internal Marketing.
  10. Human Resources Management.
  11. Beverage Management.

Primary Faculty
Balcom, Tanya
Secondary Faculty
Pusta, Heather
Associate Dean
Johnson, Elise
Dean
Balsamo, Michael



Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088



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