BUS 386W - Bev and Foodservice Mgmt in Hospitality Operations

Unit(s): 4

This is an upper-level hospitality wine, beverage, and foodservice management course that will introduce the student to the management practice of restaurants from free-standing to hotel foodservice operations. On successful completion of the course, students will have gained an understanding of the complexity in managing a food and beverage operation, to think creatively, critically, sustainably, and develop the necessary management skills to deal with problem-solving around issues affecting food and beverage operations.

Prerequisite(s): Completion of all pre-business requirements
Typically Offered Fall, Spring and Summer
May Be Repeated No
Teaching Mode: Face-to-Face, Hybrid & Online Grading: Graded