HRTM Food & Beverage Operations Management

Issued by East Stroudsburg University

Earners of this certificate have demonstrated basic development of culinary skills, portion control recipe product, product yields, and inventory methods. principles of serving safe, constructing menus for profitability, implementation of F & B control systems and analysis of standardized recipes. Production and managerial skills in food service operation, staffing, supervision, preparation and service, customer relations, accounting, and managing profit and losses.

Type Validation
Level Intermediate
Time Months

Additional Details

Skills

Earning Criteria

Complete HRTM 310 Systems Approach to Food & Beverage Management and HRTM 411 Restaurant Operations Management
Earn a passing grade of at least C in HRTM 310 Systems Approach to Food & Beverage Management and HRTM 411 Restaurant Operations Management
ServSafe - Students will learn safe food handling practices. Foodborne pathogens are discussed at length. Potential physical and biological contaminants are explored including pest control, building security and terrorism, and best practices when dealing with vendors. ServSafe is a required certification in many jurisdictions.

Standards

ACPHA Accredited

Accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), which is a distinguished designation for having met or exceeded stated standards of educational quality.