FCS 4700 - Food and Beverage Systems

This course emphasizes the food and beverage concepts essential to all hospitality managers. Areas such as beverage operations, food-production systems, food-service and delivery systems are studied. Methods for identification, management and control of those beverages used in the hospitality industry are discussed. The course will include lectures and tastings of actual product, beverage service methods, spirits identification and production, legal liabilities, service methods and controls. Responsible alcohol service - personal and professional - is emphasized. The National Restaurant Association ServSafe program is utilized and students have the opportunity to gain their ServSafe certification (responsible alcohol training) by successfully completing the national certification exam.

Prerequisites & Corequisites: Prerequisites: FCS 1650, FCS 2700 and Senior standing.

Credits: 3 hours