Please Note: The information on this page
is subject to change.
| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_250_01 | Hospitality Supervision Meets: 8/25/2025-12/12/2025 Kalispell Campus Note: Students may only register for this course after being accepted into the Culinary Arts and Catering program. Note: Digital course materials will be automatically loaded into your Eagle Online class through the FVCC Bookstore. You will be charged for the digital course materials through your student account unless you opt out by September 15, 2025. | 2cr | M | 10:00AM-12:00PM | AT 207 | 16 | M Hudak |
Hospitality Supervision Prerequisite: CULA 240. A continuation of CULA 148, this course addresses the function of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in supervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermentation, distinguishing wines by grape and/or fruit, origin/growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing internal control systems. | |||||||
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This information was last updated on Friday, March 28, 2025 at 7:00:04 PM