Skip Navigation
 
 

HOSP200 - Food and Beverage Management

Course Details

Course Code: HOSP200 Course ID: 2905 Credit Hours: 3 Level: Undergraduate

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

Course Schedule

Registration Dates Course Dates Session Weeks
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I 8 Week session
01/28/19 - 06/28/19 07/01/19 - 08/25/19 Summer 2019 Session B 8 Week session
03/25/19 - 08/30/19 09/02/19 - 10/27/19 Summer 2019 Session D 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the food service industry.

2. Practice current managerial techniques and trends to support the goals of a restaurant.

3. Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.

4. Interpret financial data as it relates to an operation’s goals.

Reading Assignments: The textbook and additional journals as assigned in the Lessons and

Forums

Weekly Forum Assignments:

Detailed expectations and grading rubrics are located in the classroom forums.

Homework Assignments:

There are written homework assignments, in accordance with the topic of study.

Length of papers: as specified in detailed individual assignment instructions.

Assignment labeling: Assignment files will be labeled with the following format:

Student Name_Assignment Name_Course Identifier Example:

FirstnameLastname_AssignmentOne_HOSP200 or Lastname_AssignmentOne_HOSP200

Formatting:

Resources and citations are to be formatted according to APA (6th Edition) style and formatting. Documents are to be MS Word documents.

Quizzes

Quizzes are completed online and composed of multiple choice, true/false and short answer questions.

NameGrade %
Assignments 40.00 %
Assignment Wk 2: Adding a Product [LO1] 10.00 %
Assignment Wk 4: Menu Planning and Design 10.00 %
Assignment Wk 6: HACCP plan [LO3] 10.00 %
Assignment Wk 8: Financial Analysis [LO4] 10.00 %
Forums 40.00 %
Forum 1 5.00 %
Forum 2 5.00 %
Forum 3 5.00 %
Forum 4 5.00 %
Forum 5 5.00 %
Forum 6 5.00 %
Forum 7 5.00 %
Forum 8 5.00 %
Quizzes 20.00 %
Week 1 Quiz 5.00 %
Week 3 Quiz 5.00 %
Week 5 Quiz 5.00 %
Week 7 Quiz 5.00 %
Extra Credit 5.00 %
Week 6 extra credit 5.00 %
Unassigned 0.00 %
Assignment Wk 2: Adding a Product 0.00 %
Assignment Wk 6: HACCP plan 0.00 %
Assignment Wk 8: Financial Analysis 0.00 %

This course uses an electronic textbook, access will be gained through the weekly lessons.

Readings: See Classroom Lessons

Additional Resources:

In the classroom lessons, there are additional course articles and up to date APA documents

Websites:

In addition to the required course texts, review the websites listed in the classroom lessons

Book Title:Food and Beverage Management, 4th ed.- e-book available in the APUS Online Library; links also provided inside the classroom
ISBN:9781910158722
Publication Info:Goodfellow_Credo
Author:Cousins, et. al.
Unit Cost:$120.00

Previous Syllabi

Not current for future courses.