Course
| code | HM335 |
| credit_hours | 3 |
| title | Food and Beverage Management |
| arbic title | |
| prequisites | HM332 |
| credit hours | 3 |
| Description/Outcomes | This course introduces students to the main constituents of food and beverage management system model, menu planning and analysis and quality assurance. It introduces productivity control, marketing of food and beverage products and service, and the properties of beverage and methods of their storage. It presents methods of purchasing food and beverage, the food and beverage receiving, storage and inventory and evaluation of food and beverage operations. It states the responsibilities and duties of food and beverage department staff and managing of food and beverage department, banquet and cafeteria management and other types of sales and delivery system. |
| arabic Description/Outcomes | |
| objectives | • Distinction between the different types of food and beverage management system model.rn• Develop menu, production systems and procurement. rn• Apply quality standards to food and beverage management.rn• Know the purchasing techniques of food and beverage.rn• Identify the responsibilities of the food and beverage staff.rn |
| arabic objectives | |
| ref. books | -Food and beverage controlrn-Marketing managementrn |
| arabic ref. books | |
| textbook | Food and beverage management |
| arabic textbook | |
| objective set | bullets |
| content set | combined |
Course Content
| content serial |
Description |
| 1 |
Introduction to food and beverage management. Standard industrial classification.
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| 2 |
Sectors of food and beverage outlets. Cost and market orientation.
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| 3 |
The food and beverage . Food and beverage management
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| 4 |
Responsibilities of food and beverage management. Constraints of food and beverage management.
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| 5 |
Food and beverage outlets. Commercial catering for general market
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| 6 |
Commercial catering for a restricted market.
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| 7 |
Subsidized or welfare sector. 7th week exam.
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| 8 |
Menu pricing styles, menu schedules, and types of menus./field Trip
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| 9 |
Menu planning, menu design and evaluating the menu.
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| 10 |
Organization of food and beverage operations. People in food service.
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| 11 |
Samples of organization charts. Career paths in food service.
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| 12 |
12th week exam
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| 13 |
Food and beverage marketing. Feasibility studies. Ongoing marketing research.
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| 14 |
The marketing plan. Sales.
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| 15 |
Advertising plan. Public relations and publicity.
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| 16 |
Final exam.
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