BA 311 - Food and Beverage Management

4 credits
Focuses on the principles of food and beverage management, from concept to operation. Provides a detailed overview of the components of food service systems, including purchasing, menu-planning, production, service, sanitation, cost controls, and quality assurance. Prerequisite(s): Junior standing or above.
Grade mode designated on a CRN basis each term. Students should consult current term schedule.