Course Description
Food service operations, including history, types of operations, functions of front and back-of-the-house, facilities design, equipment, basic cooking principles, dining room service, and trends in food and beverage operations.
Athena Title
Food and Beverage Operations
Non-Traditional Format
Completion of a practicum in the food and beverage operations of the Georgia Center is a required course activity.
Prerequisite
HFIM 2500 and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H)
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
This course is designed to introduce students to the scope of food and beverage operations and the organizational structure and operational mechanics of food service establishments. Students gain an understanding of how work is performed and how activities are coordinated with suppliers, cooks and kitchen staff, servers, and the larger business or organization where food service operations are performed (e.g., hotel, resort, cruise ship).
Topical Outline
I. Menu Preparation, Pricing, and Design II. Product Purchasing III. Product Receiving, Storing, and Issuing IV. Quality Food Production Standards V. Quality Beverage Management Standards VI. Facilitating Performance of Production Staff VII. Communicating with Suppliers, Kitchen and Wait Staff, and Customers VIII. Managing Buffets, Banquets, Catering, Weddings, and Other Special Events
Syllabus