Accelerated Course in Food and Beverage Operations
X65.9803
/ $1,180
SPRING 2010
Continuing Education:
Hospitality, Tourism, and Sports Management
Acquire the in-depth knowledge of hotel and restaurant operations essential to the hospitality industry. Familiarize yourself with the functions that take place in restaurants and hotels and learn important skill sets, activities, and services involved in food and beverage operations. Focus on catering, menu planning, inventory and purchasing, retail outlets, facility design, and room service. Sessions also address refining business skills, etiquette, and communications essential to the industry. This highly structured course is designed for optimal learning through a combination of classroom lectures and site visits. Attendance at the first class is required to receive the course outline and off-site class schedule. Required texts include The Restaurant From Concept to Operation by John R. Walker, 2008, 5th Edition, John Wiley and Sons; Franchising: Getting It Right by Rick Gretz, 2003, Marick Services, Inc., Franktown, CO; The Brand Bubble by John Gerzema and Ed Lebar.
This course is applicable toward:
Related Subject Areas: Hospitality Management
Course Materials
Section 1
Monday, Tuesday 6:45pm-9:15pm
February 8 - May 11
No class Feb. 15, Mar. 15, Mar. 16, and May 4.
24 Sessions
Location: 48 Cooper Square
