Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SDCM-0211 Organization's ID: Hospitality 309 Organization: Study.com, LLC Location: Online Length: Self-paced. 20 weeks (40 hours) Dates Offered: 10/1/2021 - 9/30/2024 9/1/2018 - 9/30/2021 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Upper-Division Baccalaureate 3 food and beverage operations Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to give students an in-depth overview of the restaurant industry by covering topics such as restaurant marketing, financial management, menu planning, food preparation safety, and beverage service. Learning Outcomes: evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing measure standard food and beverage costs and summarize the food purchasing and receiving process differentiate between objective and subjective food pricing methods, and define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems differentiate between types of restaurant service, including full service, self-service, table service, and banquet service explain responsible serving practices for alcoholic beverages list common bartending supplies and tools critique design requirements and considerations for kitchens, dining rooms and food storage areas analyze current trends in a variety of restaurant service fields distinguish between commercial and noncommercial food service operations and identify various service roles in the industry General Topics: Introduction to food and beverage operations Feasibility planning for the restaurant industry Marketing fundamentals for restaurants Menu planning basics Food and beverage costs and purchasing Food and beverage pricing methods Food and beverage storage Inventory control for food and beverage services Restaurant food production Food preparation basics Food preparation safety Types of restaurant service Restaurant service overview Serving alcoholic beverages Restaurant design and equipment selection Financial management for food service Food and beverage industry trends Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Methods of Assessment: Examinations Presentations Quizzes Written Papers Minimum Passing Score: 70% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from Study.com, LLC Accounting 101: Financial Accounting (SDCM-0075) Accounting 102: Introduction to Managerial Accounting (SDCM-0076) Accounting 201: Intermediate Financial Accounting I (SDCM-0124) Accounting 202: Intermediate Accounting II (SDCM-0152) Accounting 301: Applied Managerial Accounting (SDCM-0077) Accounting 302: Advanced Accounting (SDCM-0078) Accounting 303: Cost Accounting (SDCM-0105) Analytics 103: Intro to Relational Databases & SQL (SDCM-0240) Art 103: History of Western Art I (SDCM-0167) Art 104: History of Western Art II (SDCM-0168) View All Courses Page Content