This course focuses on the overview of the management of the food and beverage operations. Topics for discussion include advanced knowledge in food and beverage trends, food and wine pairings, event caterings such as marketing, contract writing, food production, room arrangement, and personnel required for specific catered events and operation issues such as purchasing, service, and cost controls management. Emphasis will be placed on techniques and practices in the food and beverage operations. Case studies and best practices from the industry will be adopted. The importance of communication skills will be advanced in this course.

Upon completion of this course, students will be able to: 1. Appreciate and/or instance examples of the scope of food and beverage mangement (FBM) in the hospitality industry; 2. Critically appraise data pertaining to consumer trends in FBM and estimate the significance of such data for a variety of operational models; 3. Understand and demonstrate such understanding of elementary menu planning, purchasing systems and costing/pricing in FBM; and 4. Understand and demonstrate techniques of menu analysis and engineering.