Jul 02, 2022  
2016-2017 Online Catalog 
    
2016-2017 Online Catalog [ARCHIVED CATALOG]

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.
Prerequisites: HSM 100 , HSM 110 .
3 lecture hours per week.
3 credit hours