This course introduces students to the concept of food in the hospitality and service industry as representative of a location’s culture and values. The course analyzes the existing and emerging client base and delves deeply into the topic of trends and opportunities based on food and beverage. Students will examine the importance of service chains where understanding and knowledge of regional/international food plays a vital role in new product development. This course is an exploration of the combined food and travel experience, providing students with the knowledge sets required to meet today’s international food travelers’ desires and expectations.

This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments.