Course Code: HTOM 5507
Academic Year: 2025-2026
In this course students will examine the management principles related to food and beverage in all tourism sectors. Food and beverage cost control will be examined by studying menu planning, pricing, purchasing, receiving, and operational controls to maximize profit margins in the various sectors. Menu Engineering will be studied by examining the relationship between popularity and profitability of items in a typical food and beverage menu. Guest speakers and site visits will form an integral part of the delivery of this course. Students will receive their Smart Serve Certification and Basics.fst Food Handler Training Certificate.