BHOS130 Management of Food and Beverage Operations

BHOS130 Management of Food and Beverage Operations

BHOS130 Management of Food and Beverage Operations


2020 Riverside Drive, Berlin, NH 03570


BHOS130Management of Food and Beverage Operations

Course Number: Title:

Prepared by:Oral Kelly

Semester:Summer, 2011



This course addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars.

Class Hours:3

Lab Hours:0

Credit Hours: 3


Oral Kelly

Phone: (603) 728-9457

Office Hours:Monday 6PM – 7PM or by appointment


Author:Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE

Title:Management of Food and Beverage Operations


Publisher:American Hotel and Lodging Educational Institute



This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.


Technical Reading

Technical Writing


Class Discussion

Vocabulary Development

Hotel Immersion


There are many library resources available, both in the library and online. Please contact the library staff for more information or go to our website:

To access most of the library’s databases from OFF-CAMPUS, use your college e-mail name as your username and for your password, use your e-mail password (See the Student Information System for your college e-mail and password). If you experience problems getting into the library databases with your college e-mail and password, please contact the library staff.


Class Participation 25%

Homework/Classwork/Reading Assignments 30%

Quizzes 15%

Exams 25%


ACADEMIC HONESTY – Original thinking and intellectual honesty are central to a college education. Research projects require the ongoing use of existing works, but students must conduct themselves with proper regard for the rights of others and of the college, in a context of mutual respect, integrity and reason. Activities such as plagiarism and cheating are not acceptable and will not be condoned by the college. Students involved in such activities are subject to serious disciplinary action. The following are presented as examples of academic dishonesty:

1.Misrepresenting academic work done by someone else as one’s own efforts, with or without permission of the person.

2.Providing or using prohibited assistance in assignments and examinations.

3.Unauthorized communication in any manner with other students during an examination; collaboration in the preparation of reports or take-home examinations; copying, giving aid or failing to follow the faculty member’s instructions.

4.Tampering with or falsifying official college records.

5.Infringing upon the right of other students to fair and equal access to college library materials and comparable academic resources.

6.Falsification of data collected for and presented as part of course requirements.

7.Presenting as one’s own ideas, another person’s work or words without proper acknowledgement.

There may be other instances of academic dishonesty, which will be identified by a faculty member.



Access to Internet/Word Processor

Professional attire

WMCC Hospitality Program

Professional Appearance Standards

Professional Appearance expectations for WMCC Hospitality Program:

Program Uniform


knee-length skirt or slacks of appropriate length

dress blouse

appropriate undergarments


black, closed-toes dress shoes


black slacks of appropriate length

white collared dress shirt

tie (optional)

black socks

black dress shoes

Nametag provided by the program

Personal Hygiene

no visible tattoos

no visible body piercings

short, clean, unpolished fingernails

long hair pulled back

clean hair and body

clean, pressed uniform


If you have a documented disability that may affect your performance in this course, please advise the instructor immediately so appropriate accommodations may be put in place. Accommodations may be arranged through the Disability Services Coordinator in room #104. Accommodations and assistive technology are available to students at no additional cost, and should be accessed at the beginning of each semester.


White Mountains Community College does not discriminate on the basis of race, color, national origin, sex, age or handicap in admission or access to, or treatment or employment in, its programs and activities. Any persons having inquiries concerning White Mountains Community College's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, or Section 504 of the Rehabilitation Act of 1973 is directed to contact Peg Heaney, 2020 Riverside Drive, Berlin, NH 03570. Peg Heaney has been designated by White Mountains Community College to coordinate the institution's efforts to comply with the regulations implementing Title VI, Title IX and Section 504. Any person may also contact the Assistant Secretary for Civil Rights, U.S. Department of Education, or the Director, U.S. Department of Education, Office for Civil Rights, Region 1,140 Federal Street, Boston, MA, 02110.




  1. Explain the difference between commercial and noncommercial food service operations, and describe examples of each.
  2. Describe the three levels of management and identify the various production and service positions in a food and beverage operation.
  3. Explain organization charts and the various organizational structures of food and beverage operations.
  4. Describe the steps involved in the management process, and describe the manager’s responsibilities to the primary and secondary groups of people with whom he or she typically interacts.
  5. Explain marketing in terms of providing guest-pleasing service, and discuss the elements and importance of feasibility studies, marketing research, and marketing plans.
  6. Discuss nutrition and special dietary concerns as they relate to the food service industry, and contrast the nutritional concerns and obligations of commercial and noncommercial operations.
  7. Describe menu pricing styles, menu schedules, menu types, and the menu planning process.
  8. Explain how the menu dictates operations in a food and beverage establishment, and describe its importance as a marketing tool.
  9. Explain how to create and use standard recipes.
  10. Determine standard food and beverage costs, and describe the main subjective and objective pricing methods.
  11. Describe the roles purchasing, receiving, storing, and issuing play in food and beverage service, and describe the role of technology in these processes.
  12. Explain how technology is affecting food and beverage advertising and changing the way guests place food and beverage orders.
  13. Identify the major functions and basic principles of food production.
  14. Describe the uses of and major production methods for various food products used in food service operations.
  15. Identify and describe the types of service that food and beverage operations can provide, and explain how to provide excellent guest service.
  16. Identify environmental construction and production strategies that will help food and beverage operations address sustainability concerns.
  17. Describe procedures for serving alcoholic beverages with care.
  18. Identify causes of and ways to prevent accidents and foodborne illnesses in food service operations.
  19. Describe the factors involved in facility design and equipment selection for a food and beverage operation.
  20. Explain and describe the various financial statements and ratios used in food and beverage operations.
  21. Describe the types of financial management software that are available to food service managers.

Prepared by: Oral KellyDate: May, 2011

Approved by:

Program Coordinator or

Department Chairperson:

Date: May 2011