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Master Course Outline
CA 243
Food and Beverage Management


Credits: 3
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:30


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.

  • 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.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 243
    Winter 2013
    1271
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
     
    X
     
     
    X
     
    X
     

    *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.