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.

Billable Contact Hours: 3

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

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

Objectives:

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

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

Objectives:

Plan a design and layout.
Identify proper equipment needed.

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

Objectives:

Understand the concept of inventory management.
Analyze financial statements specific to the hospitality industry.
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:

Identify internal marketing techniques.
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:

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

COMMON DEGREE OUTCOMES (CDO)

Communication: The graduate can communicate effectively for the intended purpose and audience.
Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

The Food service Industry.
Menu Planning and Development.
Recipe Standardization and Costing.
Menu Pricing.
Facilities Planning and Design.
Supply Chain Management.
Inventory and Storage Management.
Financial Management.
Customer Service and Internal Marketing.
Human Resources Management.
Beverage Management.

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

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