HOSP 53 - Introduction to Food and Beverage Management
- Recent Professors
- Erin Herendeen, Imogen Erickson
- Recent Semesters
- Fall 2026, Fall 2025
- Class Size
- 35–40 students
- Difficulty
- 6.5Demandingout of 10
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of HOSP 53
- Transfers To
- CSU
- Description
- Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, effective cost controls in purchasing, labor, and service techniques. Portions of instruction may be offered online; may also be offered fully online. [C-ID HOSP 130]
- Usually Held
- Mon 6:00pm–7:20pm, Tue 2:00pm–3:20pm, Tue 5:30pm–8:35pm