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HOSP200 - Food and Beverage Management

Course Details

Course Code: HOSP200 Course ID: 2905 Credit Hours: 3 Level: Undergraduate

Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.


Course Schedule

Registration Dates Course Dates Session Weeks
07/27/21 - 12/31/21 01/03/22 - 02/27/22 Winter 2022 Session B 8 Week session
09/28/21 - 03/04/22 03/07/22 - 05/01/22 Winter 2022 Session D 8 Week session
11/30/21 - 04/29/22 05/02/22 - 06/26/22 Spring 2022 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the food service industry.

2. Practice current managerial techniques and trends to support the goals of a restaurant.

3. Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.

4. Interpret financial data as it relates to an operation’s goals.

This course uses an electronic textbook, access will be gained through the weekly lessons.

Readings: See Classroom Lessons

Additional Resources:

In the classroom lessons, there are additional course articles and up to date APA documents


In addition to the required course texts, review the websites listed in the classroom lessons

Book Title:Food and Beverage Management, 5th ed. - e-book available in the APUS Online Library
Publication Info:Goodfellow_Credo Lib
Unit Cost:$55.00
Book Title:Various resources from the APUS Library & the Open Web are used. Please visit to locate the course eReserve.

Previous Syllabi

Not current for future courses.