Food and Beverage Operations (HOSP 1360)
This course introduces students to the basic theory and practice of the Food & Beverage Industry. Students practice preparing and serving cocktails in the mixology lab and serving food and beverages in a banquet and dining room setting. Students study the principles, history and production of spirits, wine, and beer. They will design and develop menus that include healthy eating options and will understand how to incorporate the dietary needs of diverse populations in menu planning. Students will also develop the techniques of effective purchasing, receiving, and production control; sales control; food and beverage cost calculation; and the use of the sales mix.
Emphasis is placed upon the interpretation of data for effective and profitable decision-making, using various tools such as revenue prediction and menu engineering. and Cost/Margin. Students also explore trends, ethics and sectors of food and beverage industry.
Emphasis is placed upon the interpretation of data for effective and profitable decision-making, using various tools such as revenue prediction and menu engineering. and Cost/Margin. Students also explore trends, ethics and sectors of food and beverage industry.
Course code: HOSP 1360
Credits: 3.0
Length: 57.5 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1360
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.