HRM 1515 Planning & Control Food and Beverage Ops
Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. Prerequisite: Completion of
BADM 1005 or
MATH 1000 and completion of
ENGL 1010,
CO/M 2130,
POLS 1000 and
FIN 1001. (3 lect.)
Prerequisite
Completion of BADM 1005 or MATH 1000 and Completion of ENGL 1010, CO/M 2130, POLS 1000 and FIN 1001.