Apr 13, 2024  
2023-2024 College Catalog 
    
2023-2024 College Catalog [ARCHIVED CATALOG]

HRM 104 - Hotel Food and Beverage Management

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Hotel food and beverage operations and management. Includes management structure and functions, personnel management, cost control/quality assurance, tools and equipment, facilities, and purchasing and storage. Also includes volume food management; beverage management and service; food products and preparation techniques; menus and recipes; sanitation; and liability issues.

Prerequisite(s): HRM 100  
Button linking to AZ Transfer course equivalency guide    button image Prior Learning and link to PLA webpage

Course Learning Outcomes
  1. Use financial management knowledge to evaluate the profitability of different business decisions including but not limited to cost control, volume, purchasing, facilities management, and personnel management.
  2. Demonstrate understanding of reports for the hospitality industry specifically related to Hotel Food & Beverage management practices.
  3. Use technological tools to create information in hotel food and beverage structures and functions.

Performance Objectives:
  1. Describe significant historic events associated with the evolution of volume food management.
  1. Explain food production facility operations, staffing, sales analysis, and cost controls.
  2. Define the responsibilities of personnel management including planning, hiring, training, evaluating, discipline, and leadership.
  3. Discuss factors that influence the physical plant and equipment selection relative to food preparation, storage and work.
  4. Describe the market cycle and the processes of ordering, receiving, storing, issuing, and inventory control.
  5. Discuss beverage management service, such as beverage control systems, cash control, purchasing, receiving, storing, serving, and classification of alcoholic beverages.
  6. Explain the importance of high standards of quality as a basis for success in the competitive, changing food service business.
  7. Explain the essential procedural steps necessary in major food preparation and delivery of food to guests.
  8. Explain sanitation issues, including the importance of safety, common sanitation problems, and methods of prevention.
  9. Discuss significant liabilities in restaurant and food service operation.
  10. Explain factors in menu planning, such as pricing, layout, and history.
  11. State the procedures for preparation of salads, soups, meat, poultry, fish, bakery products, and dairy products.

Outline:
  1. Volume Food Management History
    1. Multiplicity of functions
    2. Past
    3. Present
    4. Future
  2. Food Production Management Structures and Functions
    1. Food production facility
    2. Food service operations
    3. Supervisory tools of staffing
    4. Sales analysis
    5. Cost controls
  3. Personnel Management
    1. Leadership styles
    2. Planning
    3. Hiring
    4. Training
    5. Evaluating
    6. Discipline
    7. Cultural Diversity
  4. Facilities, Tools, and Equipment
    1. Physical plant
    2. Equipment selection
    3. Food preparation areas
    4. Storing
    5. Work flow considerations
  5. Purchasing and Storage
    1. Market system
    2. Product specification
    3. Ordering
    4. Receiving
    5. Storing
    6. Issuing
    7. Inventory control
  6. Beverage Management and Service
    1. Beverage classification
    2. Beverage control/legal liability
    3. Service
    4. Purchasing
    5. Receiving
    6. Storing
    7. Issuing
    8. Cash control
    9. Merchandising
  7. Controlling Costs/Quality Assurance
    1. Product standards
    2. Service standards
    3. Competition
    4. Mark changes
  8. Food Preparation Techniques
    1. Essential procedural steps in the delivery system
    2. Food preparation methods
    3. Terminology
  9. Sanitation
    1. Safety consciousness
    2. Common problems
    3. Prevention
    4. Waste disposal and control
  10. Liability Issues
    1. Restaurant
    2. Beverage
    3. Service
  11. Menus and Recipes
    1. Planning
    2. Pricing
    3. Layout
    4. History
  12. Food Products
    1. Salads
    2. Soups and sauces
    3. Meat, poultry, and fish
    4. Bakery products
    5. Dairy products


Effective Term:
Full Academic Year 2019/2020