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.

View Course Outline

HOS 140: Foodservice Sanitation and Beverage Management

Department

Business

Course Description

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.

Credit Hours

2

Contact Hours

Lecture	2
Lab	0
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Spring

First Year Experience Course

No

Capstone Course

No

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.

Topic Outline

Course Topic Outline

1. ServSafe Foundations; Foodborne Illnesses and Hazard Types (biological, chemical, physical)
2. Personal Hygiene, Employee Health, and Workplace Sanitation Practices
3. Safe Food Handling: Time, Temperature, and Cross-Contamination Controls
4. Cleaning, Sanitizing, and Facility Safety Standards
5. Regulatory Agencies, Inspections, and Compliance Requirements
6. ServSafe Manager exam
7. ServSafe Alcohol Certification Exam
8. Fundamentals of Beverage Operations; Coffee Houses, Bars, and Taverns as Hospitality Enterprises
9. Identifying and Serving Target Markets in Beverage-Based Businesses
10. Purchasing, Inventory Control, and Cost Management
11. Risk Management in Beverage Operations; Liability and Safety Considerations
12. Basics of Mixology: Tools, Techniques, and Responsible Service
13. Laws and Regulations Governing Alcoholic Beverage Sales and Service
14. Current Market Trends in Beverage Operations; Innovation and Consumer Preferences
15. Integrated Case Studies; Course Review