Fall 2026
Principles of Food & Beverage Operations
Instructor:Watson, Michelle
Email:watsonma@lamarpa.edu
Phone: 409-681-4311
Office Location and Hours: The Press Building, 549 4th Street, Room 106C
Additional Information: Office Hours M-F 1-3
| An overview of food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. |
Foodservice Management Fundamentals Dennis Reynolds, Kathleen Wachter McClusky
ISBN-9780470409060
Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.
Computer Access
Identify food and beverage operations in various hospitality settings. Describe the methods for incorporating cost control techniques and identify areas of excessive cost and waste; compare a forecasted budget to an actual budget; and identify techniques that impact sales. Create and analyze a menu plan and pricing strategies, production, purchasing, and quality assurance.
•Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
•Identify and implement sanitation and safety procedures and regulations as required in the industry.
•Use fundamental cooking and baking techniques as well as advanced cooking skills. •Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws
Unit 1+2
Understanding the Food and Beverage Industry
History and Evolution
Trends and Customer Preferences
Restaurant Concepts-Operational Models
Menus-Types, Layout and Design
Branding
Unit 3+4
Menus: Planning, Creation, Costing, Psychology, Pricing
Food Trends
Dietary Considerations
Unit 5+6
Inventory Management and Monitoring and Tracking
Ordering Systems and Procedures
Receiving and Storing
Managing Food Costs/Waste Reduction
Vendor and Supplier Management
Profitability
Unit 7+8
Employee Management
Hiring and Training Systems and Practices
Monitoring and Measuring Productivity
Performance Reviews
Maintaining Employee Motivation and Standards
Unit 9+10
Ethics and Leadership
Theft, Misconduct and Discipline Procedures
Alchohol Service Laws, Training and Best Practices
Cultivating Healthy, Productive Workplaces
Unit 11+12
Future Trends
Technology and AI
Sustainability Practices
Measuring Productivity
Adaptability and Staying Relevant in an Evolving Market
Week 1
Assignment
Week 2
Test Chapters 1-2
Week 3
Strategic Menu Conceppts Assignment
Week 4
Assignment
Week 5
Test Chapters 3-5
Week 7
Assignment
Weeks 8-9
Test Chapters 6-9
Weeks 10-12
Test Chapters 10-14
Weeks 13-15
Test Chapters 15-18
Friday December 4th, noon
| 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F |
Tests 80%
Assignments 20%
Please turn in assignments on time.
Late work will incur a 10 point penality for every day it's late.
Students must have a copy of the textbook by the second week of class.
Students are responsible for completing all course work.
Online only
Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.
Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.
The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.
No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.
As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.
LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.
If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.