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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
Offered Fall, Winter
Programs Hospitality and Tourism Management (BS), Hospitality and Tourism Management Minor

Course Learning 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.