BHMT202A – Food & Beverage I

This course prepares students with the knowledge to oversee the provision of quality dining service and to meet the challenges facing professional managers. Students will be introduced to responsible alcohol service, menu development, sanitation, safety, security, health, and legal issues as well as labor and revenue control considerations. In addition, students will be given an insight into the major market segments of onsite food and beverage operations.

This course introduces students to fundamental concepts, practices, and terminology of today’s food service industry. Students will learn culinary theoretical knowledge, which compliments on-the-job demands of food service managers. Ingredients, techniques and culinary applications, cost factors, and other elements will be explored to ensure complete understanding of this complex area. These comprehensive areas of study will prepare future managers for involvement in all sectors of food service operations.

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