Food and drink are essential components of any hospitality and tourism industry, including integrated resorts. This course covers the key principles and skills required for the effective management of food and beverage operations. It seeks to develop students’ understanding and application of the main strategic, managerial, and operational factors that characterize successful food and beverage management. Topics covered include menu planning, food purchasing, receiving, preparation, producing, serving, and marketing. Students will also learn about current trends, health and hygiene issues, legal requirements, and ethical obligations in the food and beverage industry. 

CILO-1: Describe the organizational structure of food and beverage operations. CILO-2: Explain how the food and beverage teams functions within the overall hospitality organization. CILO-3: Analyze food and beverage production and service methods. CILO-4: Describe the strengths and challenges in managing food and beverage operations in the different sectors such as hotels, casinos, and event sectors. CILO-5: Develop analytical, critical thinking, and problem solving skills relevant to food and beverage operations and management.