HOS235G
3
3
This course is designed to introduce the student to managing front-of-the-house operations with a focus on providing superior service. Management topics include food and beverage product knowledge, sales forecasting, cost control, and basic human resource management. Distilled beverages and wines and the impact they have on resorts and restaurants in generating sales and planning menus will be examined. The course will also include the laws and procedures related to responsible alcohol service. Spring semester
