CULA 250 - Hospitality Supervision

Credit(s): 2

Prerequisite(s): CULA 240.
A continuation of CULA 148, this course addresses the function of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in supervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermentation, distinguishing wines by grape and/or fruit, origin/growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing internal control systems. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Identify various types of foodservice operations, factors affecting growth, recent trends within the industry, and the challenges that they face in the future.
Classify food services systems and apply various theories and strategies for managing/supervising and motivating your staff and improving productivity.
Use basic accounting procedures for creating a financial plan or budget, forecasting or projecting sales, and cost controls.
Understand the principles of marketing and their value to the foodservice industry.
Define classifications of alcoholic beverages and differentiate between distillation and fermentation.
Discuss the primary legal concerns in regards to alcohol service and describe the nature and growth of third party liability laws and their effect on bar and beverage operators today.
Explain functions and responsibilities of beverage managers in many models of foodservice operation, including choosing purveyors, staffing concerns, merchandising, and establishing purchasing and product controls.