Food and Beverage Management
The American College of Greece
Area of Study
Hospitality and Tourism Management
Taught In English
HT 1001 Introduction to the Tourism and Hospitality Industry
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Managerial aspects and operational requirements in the food and beverage (F&B) sector. The role of food as an element of hospitality around countries and cultures of the world.
This course aims at developing students’ understanding of the structure, functions and processes of foodservice organizations. It examines the importance of foodservice operations as a systems function. It discusses the influence of social, economic, technological, and political factors on food and beverage operations. It relates the impact of F&B management to the hospitality industry, and it illustrates the importance of monitoring culinary trends for the revenue structure of the F&B organization. It also includes terminology, the knowledge of which is crucial for the specific sector.
As a result of taking this course the student should be able to:
1. Analyse the prevailing social, economic, technological and political factors that affect growth and change in the foodservice industry and shape culinary trends.
2. Apply a systems approach in analysing the management functions and processes of food and beverage organisations.
3. Examine the challenges and opportunities involved in the management of food and beverage organisations, including potential opportunities stemming from contemporary culinary trends.
METHOD OF TEACHING AND LEARNING:
In congruence with the teaching and learning strategy of the college, the following tools are used:
- Class lectures, interactive learning (class discussions, group work) and practical problems solved in class.
- Individual term paper: An analysis of a contemporary topic in F&B management, requiring extensive use of literature and theory resources.
- Site visit to at least one foodservice unit, during which students receive a guided tour of all F&B operations.
- Analysis and discussion of short F&B management cases.
- Office Hours: Students are encouraged to make full use of the office hours of their instructor, where they can ask questions and go over lecture material
- Use of a Blackboard learning platform, where instructors post lecture notes, assignment instruction, timely announcements, as well as additional resources.