PGMT 3500 - Food and Beverage Management

Credit Hours: 3

This course provides the student with an overview of the principles and techniques involved in establishing and maintaining a successful, profitable food and beverage operation at a golf facility. Some of the topics the course will examine include: (1) menu development, (2) menu descriptive copy, (3) principles and techniques of restaurant design, (4) staffing and training, (5) cost control measures, (6) beverage control and legal aspects of beverage control, (7) kitchen equipment and safety, (8) sanitation, (9) improving and enhancing customer service, and (10) the legal aspects of food and beverage operations.