HTM220 - Food and Beverage Operations Management

Outline information
Semester
Schools offering this subject
Last revision date May 25, 2020 8:42:43 AM
Last review date Aug 3, 2020 12:15:14 AM

Subject Title
Food and Beverage Operations Management

Subject Description
This course covers principles involved in an effective food and beverage control system, including menu pricing, staffing and computer applications. Using a computerized simulation, students will explore concepts of restaurant management and cost controls. All students will complete basic food safety training, Smart Serve, first aid, WHMIS and AODA training as part of this course.

Credit Status
One credit towards the Hospitality - Hotel & Restaurant Services Management Diploma Program or the Hospitality Foundations Certificate.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1.    Apply principles of cost controls and pricing in menu design
2.    Describe the various costs in opening and operating a food and beverage service establishment
3.    Implement cost controls to increase profitability and level of service
4.    Manage and forecast costs in operating a food and beverage service establishment
5.    Forecast production needs based on sales history
6.   Analyze income statements for cost control opportunities
7.    Use correct business etiquette and adhere to professional standards of dress, hygiene and grooming

Essential Employability Skills
Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: http://www.senecacollege.ca/about/policies/academic-integrity-policy.html Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).

Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.