HAMG 2301 – Principles of Food and Beverage Operations

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Principles of Food and Beverage Operations

Jack D. Ninemeier (Author)



Write a three (3) page paper about an introduction to food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. Examines forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance.

Cite the resources you have used to complete the exercise. Note: There is no minimum requirement for the number of resources used in the exercise.

Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; references must follow MLA or school-specific format. Check with your professor for any additional instructions.

Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page (at least three [3]) are not included in the required page length.

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