Train for a Career in Food and Beverage Management!

The Food & Beverage Management Program offers a broad array of food and beverage theory and practical experiences necessary for success in the food service industry. All courses emphasize activities with extensive periods of hands-on practical experience in professionally equipped culinary laboratories. The Food & Beverage Management Program is a "Partner in Education" with the Educational Institute of the National Restaurant Association. The following is a sampling of the culinary training and topics covered in the Food & Beverage Management program:

• Knowledge of wine, liquor, beers, ales, and cordials
• Sales forecasting
• Menu development
• Food & Beverage cost controls
• Labor costs and scheduling
• Staff training
• Dining-room supervision
• Purchasing & Inventory control
• Product costing and pricing
• Restaurant computer applications
• Guest check control
• Alcohol control laws
• Bar supervision
• Accounting for restaurants and bars
• Profit and loss statements
• Restaurant law including case studies and legal issues