Food and Beverage Management

Currently the number one employer in the United States, the hospitality industry continues to grow with the economy. The field has great opportunities for advancement that can be credited to the industry's firm belief in promoting from within.

The program is designed for the individuals seeking managerial positions in the field of food service. The program provides students with extensive exposure to all aspects of food and beverage management including cost controls, supervisory skills, reporting requirements, safety and sanitation and many other operational skills.

Food service management requirements are similar to those of any management position in the service industries. Anyone who is willing to work hard, who enjoys dealing with people and supervising others, has the basic skills necessary to become a food service manager. Once CTC students complete the program, they are actively recruited throughout the food service industry in managerial capacities. Lower-level management positions' salaries start in the mid $20,000's while general management starting salaries at smaller restaurants range between $40,000 and $50,000.

Other Resources

Food and Beverage Management Course Descriptions

Click on Download Syllabus to see the complete syllabus. Click on Schedule Locations to see what Central Texas College Europe locations are offering this course for this term and the next few terms.

CHEF 1305 Sanitation and Safety 3-0-3 - Download Syllabus - Schedule Locations

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

CHEF 1410 Garde Manger 2-6-4 - Download Syllabus - Schedule Locations

A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Prerequisite: CHEF 1301.

IFWA 1318 Nutrition for the Food Service Professional 3-0-3 - Download Syllabus - Schedule Locations

An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques.

HAMG 1313 Front Office Procedures 3-0-3 - Download Syllabus - Schedule Locations

A study of the flow of activities and functions in today’s lodging operation. Topics include a comparison of manual, machine-assisted, and computer-based methods for each front file function. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 1319 Computers in Hospitality 2-3-3 - Download Syllabus - Schedule Locations

An introduction to computers and their relationship as an information system to the hospitality industry. This course includes an overview of industry specific software.

HAMG 1321 Intro. to the Hospitality Industry 3-0-3 - Download Syllabus - Schedule Locations

Introduction to the elements of the hospitality industry.

HAMG 1324 Hospitality Human Resource Mgmt. 3-0-3 - Download Syllabus - Schedule Locations

A study of the principles and procedures of managing people in the hospitality workplace. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 1340 Hospitality Legal Issues 3-0-3 - Download Syllabus - Schedule Locations

A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 1342 Guest Room Maintenance 3-1-3 - Download Syllabus - Schedule Locations

Demonstrates the working relationship in the lodging industry between housekeeping and maintenance. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 2301 Principles of Food and Beverage Operations 3-0-3 - Download Syllabus - Schedule Locations

An introduction to food, beverage, and labor cost controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components including forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance.

HAMG 2307 Hospitality Marketing and Sales 3-0-3 - Download Syllabus - Schedule Locations

Identification of the core principles of marketing and their impact on the hospitality industry.

HAMG 2332 Hospitality Financial Management 3-0-3 - Download Syllabus - Schedule Locations

Methods and application of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis.

HAMG 2337 Hospitality Facilities Management 3-0-3 - Download Syllabus - Schedule Locations

Identification of building systems, facilities management, security and safety procedures. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 2370 Hospitality Financial Management II 3-0-3 - Download Syllabus - Schedule Locations

This course serves as a bridge between basic accounting and managerial accounting courses. Covers such areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement, balance sheets and statement of cash flow; the analysis of financial statements; and interim and annual reports. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification. Prerequisite: HAMG 2332.

HAMG 2372 Hospitality Industry Training 3-0-3 - Download Syllabus - Schedule Locations

This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; design, implement, and evaluate training programs for non-management employees; manage the basic training functions; and train the trainer programs. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

HAMG 2388 Internship - Hospitality Administration and Management 0-17-3 - Download Syllabus - Schedule Locations

A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer. Prerequisite: Consent of the Program Director.

PSTR 1301 Fundamentals of Baking 2-4-3 - Download Syllabus - Schedule Locations

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.

PSTR 1302 Cake Baking and Production 2-4-3 - Download Syllabus - Schedule Locations

Principles and techniques of cake production. Emphasizes ingredient identification, functions, mixing, and baking. Prerequisite: PSTR 1301.

PSTR 1306 Cake Decorating I 2-4-3 - Download Syllabus - Schedule Locations

Introduction to skills, concepts and techniques of cake decorating. Prerequisite: PSTR 1301.

PSTR 2331 Advanced Pastry Shop 2-4-3 - Download Syllabus - Schedule Locations

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Prerequisite: PSTR 1301.

RSTO 1204 Dining Room Service 1-3-2 - Download Syllabus - Schedule Locations

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

RSTO 1221 Menu Management 2-0-2 - Download Syllabus - Schedule Locations

A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.

RSTO 1301 Beverage Management 3-0-3 - Download Syllabus - Schedule Locations

A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

RSTO 1313 Hospitality Supervision 3-0-3 - Download Syllabus - Schedule Locations

Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development.

RSTO 1325 Purch. for Hospitality Operations 3-0-3 - Download Syllabus - Schedule Locations

Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

RSTO 2301 Principles of Food & Bev. Controls 3-0-3 - Download Syllabus - Schedule Locations

A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

RSTO 2307 Catering 2-2-3 - Download Syllabus - Schedule Locations

Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.

RSTO 2405 Management of Food Prod. & Service 2-4-4 - Download Syllabus - Schedule Locations

A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service.

TRVM 1300 Introduction to Travel and Tourism 3-0-3 - Download Syllabus - Schedule Locations

An overview of the travel industry. Emphasis on travel careers and the impact of tourism on society.

TRVM 2301 Intro. to Convention/Meeting Mgmt 3-0-3 - Download Syllabus - Schedule Locations

Overview of the meetings and convention industry and the various aspects and skills involved in planning and managing meetings and conventions. Emphasis on types of meetings, meeting markets, industry suppliers, budget and program planning, site selection and contract negotiations, registration and housing, food and beverage requirements, function and meeting room setup, and audiovisual requirements. American Hotel and Lodging Association (AH&LA) certification course. Student must attain a score of 70% or higher on certification test to receive National Certification.

For more detailed information, you can view our course catalog in the Library Section of the CTC Web Pages.

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