About The Instructor
Session, Dates: 2 (01/12/2013 - 03/08/2013)
Seats Available: 9 Seats
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.
Richard Mills, Ph.D.
Professor of Hospitality and Tourism
Massey Hall 329