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Master
Course Outline
CA 243
Food and Beverage Management
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| Credits: 3 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:30
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Description
Designed to familiarize students with operational, marketing and managerial aspects of food and beverage management as well as their consequent managerial, marketing and cost control implications with emphasis on decision-making. |
Intended Learning Outcomes
Describe the organization of Food and Beverage Operations
Explain Food Purchasing, Receiving and Storing
Explain internal cost controls and financial management
Discuss the concepts of productivity and quality management.
Describe marketing related to food and beverage operations.
Develop a knowledge of the decision making process.
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Course Topics
Purchasing, Receiving and storage in f and b operations
Inventory management and control
Understanding the supply chain in f and b businesses.
Marketing for profitability
The decision making process for managers
Introduction to financial management
Understanding financial statements.
Introduction to total quality management.
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 243 |
Winter 2013 |
1271 |
Jay Entrikin |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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