(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 |
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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.