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Chapter: 1 The Food Service Industry
Chapter: 2 Organization of Food and Beverage Operations
Chapter: 3 Fundamentals of Management
Chapter: 4 Food and Beverage Marketing
Chapter: 5 Nutrition for Food Service Operations
Chapter: 6 The Menu
Chapter: 7 Standard Product Costs and Pricing Strategies
Chapter: 8 Preparing for Production
Chapter: 9 Production
Chapter: 10 Food and Beverage Service
Chapter: 11 Sanitation and Safety
Chapter: 12 Facility Design, Layout, and Equipment
Chapter: 13 Financial ManagementDownload
Course Description: This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.
Objectives: At the completion of this course, students should be able to:
Group Teaching Guidelines: This course is designed with 13 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.
Evaluation: The student must complete a comprehensive final examination covering all 13 chapters.
Learning Resource: Management of Food and Beverage Operations, Fifth Edition, by Jack D. Ninemeier
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