CUL1923: Introduction to Food and Beverage Management
Cross-listed: HA 1923
Co-requisites: CUL (HA) 1013.
This course introduces the practical skills and knowledge necessary for the effective management of food and beverage operations encompassing the historical timeline of food and beverage, non-alcoholic beverages, the identification of meats, fishes, fruits, vegetables, dairy products and proteins. This course also introduces the front-of-the-house essentials for food and beverage operations encompassing glassware, service ware and other front-of-the-house equipment.