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HOSP200 - Food and Beverage Management

 

Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.

 

Prerequisites

Corequisites

N/A

Schedule of Classes

Registration Dates Course Dates Session
05/28/18 - 11/02/18 11/05/18 - 12/30/18 Fall 2018 Session I - 8 Week session
06/25/18 - 11/30/18 12/03/18 - 01/27/19 Fall 2018 Session D - 8 Week session
07/30/18 - 01/04/19 01/07/19 - 03/03/19 Winter 2019 Session B - 8 Week session
09/24/18 - 03/01/19 03/04/19 - 04/28/19 Winter 2019 Session D - 8 Week session

Course Materials

Previous Syllabi

Book Title: Management of Food and Beverage Operations, 5th Ed-E-book link provided inside the classroom; hard copy not available from the APUS Bookstore, please try other sources.
ISBN: 9781256898733
Publication Info: Pearson
Author: Ninemeier, Jack D.
Unit Cost: $57.09
Electronic ISBN: 9781256853633
Electronic Unit Cost: $37.80