Hospitality Food & Beverage Management
Course ListingHospitality Food & Beverage Management
Bachelor of Science
Published June 1, 2016
Student Learning Outcomes
- Managerial Skills: Students are capable of explaining and demonstrating skills in key management functions such as delegation, negotiation, team leadership, communications, critical thinking and ethics. Practical applications in the management of personnel and basic human resources, financial matters including accounting, and property supervision including real estate, chattel and tools and equipment. This training encompasses the motivations for global hospitality operations, international and local marketing, legal issues and international relations.
- Technology: Identify and use appropriate software for business presentation and communications, food costing, spreadsheets for financial/budgeting analysis, Point of Sale software and hardware, and use of the Internet for research.
- Marketing: Perform PEST (Political, Economical, Social, and Technological) and SWOT (Strengths, Weaknesses, Opportunities, and Threats) operations analyses. Develop a strategic marketing plan to include demographic analyses, sales strategy, marketing materials, and to merchandise a business concept with regards to decor, demographics, design, theme and customer buying behavior analysis.
- Beverage Management: Maximize customer service and profitability through price comparison, beverage tracking and control, tracking and analyzing beverage menu and sales mixes. Evaluate taste, flavor, and texture principles of proper wine and food pairing. List and identify recipes, glassware, and tools in beverage management. Examine menu marketing techniques for the sale of wines, spirits and beer.
- Event Management: Develop a cuisine, cooking, and concept philosophy. Use of recipe programs, even checklists, customer and vendor negotiation techniques, customer profiles, and incorporation of proper event-specific cost allocation analysis. Demonstrate the use of flow management techniques for the efficient movement of guests through an event.
- Externship: Function as a team member/leader while demonstrating a willingness to learn and share knowledge with fellow workers and team members while learning to give and receive constructive feedback in a professional manner. Observe management styles as they relate to employee empowerment, customer service, cost reduction, and employee relations.
- Customer Service: Analyze quality customer service programs for foodservice operations with various specific and measurable results, while identifying how training of employees must accompany proper systems to provide quality customer service. Define the internal and external customer and how to not only meet but to exceed customer expectations by engraining customer satisfaction goals into the company culture.
See ge.artinstitutes.edu/programoffering/44 for complete Gainful employment information for this degree.
Note: The Art Institute of Pittsburgh reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.