This course provides students with a broad understanding of the Food and Beverage division in hotel and resort environments with exposure to both front and back of house areas. Students will focus on the decisions required in order to run efficient, competitive, lean and profitable operations.
15 credits of 100-level or higher coursework including TOUR 111 or REC 111 or TOUR 160
Please note: Course outlines of record posted may vary from the section syllabus distributed by each instructor (e.g. textbooks, assignments, timing of midterms).
|Fall 2015 onwards|