授業目標 This course will provide an introduction and overview to the world of Food and Beverage Management. This course is designed to take students from the development of a restaurant concept to the creation of menus, banquets and catering, staffing, budgeting, training, and finally through the first few months of operation. Along the way you will learn how to analyze financial performance, methods of marketing, and some of the legal issues faced by today's Food and Beverage Managers. 教科書: Walker. John R. (2011). The Restaurant: From Concept to Operation. (5th or 6th Ed.) New Jersey: John Wiley and Sons. ISBN – 978-0-470-62643-6. 成績評価 A 94% - 100%; A- 90% -93.9%; B+ 87% - 89.9%; B 84%-86.9%; B- 80% - 83.9% C+ 77%-79.9% ; C 74% - 76.9%; C- 70% - 73.9%; D+ 65% - 69.9%;D 60% - 64.9% F 59.9% and below Attendance and Participation 10% Course Assignments 40 % Unit Quizzes 30 % Unit Case Studies 20 % Restaurant Plan Portfolio 10 % 授業内容 Explain the role of banquets, catering, and foodservice within the hospitality industry. • Compare and contrast the planning and operational components of banquet, catering, and foodservice functions. • Outline marketing strategies used in banquet, catering, and foodservice businesses. • Plan events with clients using common sales techniques. • Compute typical food, beverage, and labor cost percentages. 授業時間数 440分=110分×週1×4