Description: This course is designed to provide students with an understanding of food operations in the hospitality 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 and pricing strategies and performance indicators. Students analyze service standard operating procedures, types of service, food and beverage sourcing and beverage management. Sanitation and safety issues are presented along with facility design and equipment. Competitive trends are determined. Financial acumen are developed. This course is intended for all students in Event and Hotel Management, and is optional for Culinary Arts / Culinary Management students.