HSM 205 - Planning and Control of Food and Beverage Operations

This course explains the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
Prerequisite(s): ENG 096, if required by DSP.
3 lecture hours per week
3 credit hours