Explores the basic understanding of the management processes specific to food and beverage operations. The course places special emphasis on the institutional aspects of food and beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. This course offers students the knowledge necessary to succeed in an entry- to mid-level management appointment aligned with this specialization in the field. The course covers topics such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in achieving the course learning outcomes through class lectures, guest speakers, field trips and experiential learning opportunities. Prerequisite: HOS-190, Introduction to the Hospitality and Event Planning Industry. [ 3 credits ]