BHMT202B – Food & Beverage II
This course centres on the application of leadership and managerial functions in Food and Beverage operations. Students will work on individual assignments and in teams and apply the management skills needed in an F&B service setting. This course emphasizes practical and application concepts, practices and terminology of today’s food and beverage service industry. Students will learn culinary theoretical knowledge, which complements the on-the-job demands of food and beverage service managers.
Menu development, recipe standardization, nutritional analysis, production planning, purchasing and supplier relations, cost controls, and other elements will be explored to ensure a complete understanding of this complex area. Students will demonstrate a comprehensive appreciation of Commercial and Non-commercial food and beverage operations, trends and issues and industry influencers pertaining to British Columbia.