HOS-140 Foodservice Sanitation and Beverage Management

This course introduces students to essential food and beverage industry practices, combining safety and sanitation training with beverage operations management. Students will prepare for the National Restaurant Association’s ServSafe Foodservice Manager and Alcohol certification, focusing on hazard prevention and regulatory compliance. The course also examines the management of beverage enterprises such as coffee houses, bars, and taverns, with emphasis on market identification, purchasing and inventory control, risk management, mixology fundamentals, and laws governing alcoholic beverage service.

Credits

2

Lecture Contact Hours

2

Lab Contact Hours

0

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Semesters Course Will Be Offered

• Spring

Course Learning Outcomes

1. Demonstrate knowledge of food safety and sanitation standards by applying ServSafe principles to prevent biological, chemical, and physical hazards in food and beverage operations.
2. Demonstrate competence in regulatory compliance and industry-recognized safety practices by successfully passing the ServSafe Manager Food saftey and Alcohol national certification exams, .
3. Analyze and apply operational strategies for beverage-focused hospitality enterprises, including target market identification, purchasing and inventory control, risk management, and mixology fundamentals.
4. Evaluate current market trends and legal requirements related to beverage service, integrating ethical, safe, and responsible practices into hospitality management decision-making.