HTMG3021-L1 Food and Beverage Operations    (Spring 2013)

Course Details
Course Description
About The Instructor
Course Details

Session, Dates: 2 (01/12/2013 - 03/08/2013)


Time: -

Location: Internet/Online


Seats Available: 9 Seats

Credits: 3

Course Description

This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined.

About The Instructor

Richard Mills, Ph.D.

Professor of Hospitality and Tourism
412-397-6384 phone
412-397-2217 fax
Massey Hall 329