HAWAII PACIFIC UNIVERSITY
TRAVEL INDUSTRY MANAGEMENT
COURSE: TIM 3210 - Food and Beverage Management
PROFESSOR: Jerome Agrusa, Ph.D.
This course is designed as an upper level food and beverage management class. This course will introduce students to various food and beverage service organizations and different management techniques. Also, an analysis of the principal operating problems and procedures as they relate to the various types of food and beverage operations ranging from fast food to gourmet facilities. Factors to be addressed include: delivery systems, cost controls, menu planning, inventory analysis, ethnic cuisine and service, and sanitation standards.
STUDENT LEARNING OUTCOMES
By the end of this course, students should be able to identify different types of food service systems from a number of different countries, which will cover the HPU Theme of global systems evaluate and analyze food and labor costs, and identify safety and security issues. These objectives will cover the HPU Theme of world culture. The student will acquire the management techniques of cost control and understand how ethics and facilities management play a major role as a food and beverage service manager, which cover the HPU Theme of values & choices. The HPU Themes of communication and research will be covered by the group research project in which all students must write as well as present their semester project to a panel of industry leaders at the end of the semester. This project counts for 25% of the semester grade.
