Description: This course is designed to provide students with an understanding of the hospitality food service industry, its variety of operations/outlets and how to gain the skills to successfully manage these operations/outlets. Areas of study include an overview of food and beverage outlets, food service marketing, menu analysis, menu cost and pricing strategies. Analyze service standard operating procedures, types of service, food and beverage sourcing, beverage management. Identify sanitation and safety issues and facility design and equipment, food service competitive trends, food service automation, and develop financial acumen. This course is intended for all Event Management, Hotel Management, and Culinary Arts / Culinary Management students.