3 credits
Fall 2026 Lecture Lower Division
Food and beverage (F&B) operations are integral to the hospitality and tourism industry. This course equips students with the foundational knowledge needed to directly manage commercial and non-commercial F&B operations and successfully partner with external F&B providers in lodging, events, tourism, and other hospitality settings. Students are introduced to how F&B processes are integrated with marketing, procurement, and financial management. Students must pass accredited industry recognized certification exams.
Learning Outcomes1Describe food and beverage (F&B) operations terminology, processes, equipment, and technology.
2Demonstrate management competency in responsible and safe service of food and beverages by passing accredited exams in food protection management and safe service of alcohol.
3Demonstrate how menu development and management contribute to the success of F&B operations.
4Analyze ethical dilemmas in F&B operations.
Restrictions
made by Purdue students.