Course Description

Food& Beverage Merchandise Mgt

Students learn principles of motivating personnel, merchandising products and advertising of various types of food service units, meal management techniques involving menu planning, recipe development, staffing, training, safety, purchasing and production. Student projects involve producing an actual menu form which integrates knowledge gained in a laboratory setting. 4 credits (1 lecture hour, 6 laboratory hours), fall semester.

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Contact

Kerry J. Beadle
Department Chair
(315) 684-6786
beadlekj@morrisville.edu

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