HSM-2020 - Food/Bev. Purch/Cost Control

Covers the principles and procedures involved in an effectrive food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and const control, menu pricing, theft prevention, labor cost control,and computer applications.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
None
Corequisites
None
Return to Credit Course Search