Food and Beverage Management
Explores all aspects of management and service of food and beverages from the customer’s viewpoint as a means of understanding what makes a successful food service business. Provides a basis for understanding the responsibilities and challenges in the management of food and beverage businesses. Spring only.
Subject Code: THM
Course Number: 114
Credits: 3
Lecture Hours 3
Course Learning Outcomes:
1. Compare and Contrast the requirements of commercial and non-commercial food operations (staffing, management and leadership).
2. Compare and contrast all aspects of independent restaurants versus chain restaurants (include different styles of restaurants).
3. Identify key careers within the food and beverage industry.
4. Prepare a feasible marketing plan for a restaurant.
5. Describe the current trends in the food and beverage industry (nutritional planning, menu development, recipe development, sustainability in purchasing, food storage and preparation).
6. Describe the government requirements for the food and beverage industry (nutritional planning, menu development, recipe development, sustainability in purchasing, food storage and preparation).
7. Plan a menu. (Demonstrates knowledge of standard recipes, food costs, beverage costs, standard portions and contribution margins.)
8. Identify tools and methods utilized in managing the financial aspects of a restaurant.
9. Describe the importance of customer service (hospitality and sales techniques) in the success of a restaurant.
10. Communicate effectively in a professional business setting.
Effective Term: Fall 2025
Tutoring Services
Tutoring for all GCC students is available free of charge by professional and peer tutors. We are offering tutoring online for: accounting, math, writing, chemistry, physics, general biology, anatomy & physiology, American Sign Language, and success skills.
