HSM-2020 Food and Beverage Purchasing and Cost Control

3 Credits
This course covers the principles and procedures involved in an effective food and beverage purchasing system. Discussions include cost control procedures, inventory practices, quality and quantity standard determinations, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor controls, and computer applications.
Honors: (Honors version available.)
Prerequisite(s): HSM-1510.