Transfers ToCSUDescriptionThis course focuses on the key fundamentals of management and operations in the food and beverage industry. Students will learn the expectations, practices, and management strategies for food, beverage operations, labor, and how to maximize profits in the hospitality industry. The course will also focus on how to manage and control these related costs by analyzing industry standards, service standard operating procedures (SOPs), systems, forecasting, purchasing, receiving, menu costing, and labor. Course topics also include the management of human resources and how to effectively supervise, motivate, team-build, and maximize the utility of employees and an organization in the hospitality industry. This course satisfies the related Instruction for the American Culinary Federation’s supervisory management, dining room service and beverage management, and purchasing and receiving courses. 