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(HTM 351) Food and Beverage Management

Food service system pre-cost control, budgeting, pre-control methods, production controls, purchasing, distribution systems, receiving, inventory control, and profit.

Credit Hours 3.0 Lecture
Prerequisites HTM 285; ACCT 201, HTM 150 or ECON 200, BUSM 230, MATH 107
Offered Fall, Winter
Programs -

Course Outcomes

The purpose of this course is to provide the student with practical application of what it will take to research a restaurant concept, determine factors that will determine its success and be able to effectively operate it.