Food and Beverage Operations

This course provides knowledge on the food and beverage operations in the food service industry. The topics include organizational structure of the food and beverage operations, food and beverage cycle, managing sanitary and safety of food, purchasing and storage of goods, service sequence, food service delivery, the menu, restaurant table setting, organizing a banquet, beverage service, restaurant marketing.  The students will be given required practical classes in the food laboratory to gain more knowledge and demonstrate skills.