HMGT 2100
Food and Beverage Cost Control (3,0,0)
Credits: 3
This course covers the principles and procedures involved in an effective food and beverage control system. Students are introduced to the logic and the systems involved with managing costs, from maintaining sales and cost histories to developing systems for monitoring current activities and projecting future profits. Additional topics include budgeting techniques, standards determination, purchasing systems and menu pricing.
Prerequisite: ACCT 1000 and basic computing experience