Jun 03, 2020  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

HSM-2020 Food and Beverage Purchasing and Cost Control


3 Credits
Covers 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.
Honors: (Honors version available.)



Add to Portfolio (opens a new window)