Texas A & M University-College Station
Key principles and skills required in the effective management of food and beverage operations; topics include application of strategic, managerial and operational factors which characterize successful food and beverage operations within hotels and resorts; menu planning, food purchasing, receiving, preparation, serving and marketing; development of the industry; ethical obligations in the industry.
3 credits
HMGT 353
Prerequisites, corequisites, and courses that build on this one
Courses that require this course as a prerequisite
