Food and Beverage Cost Control

Catalog description

in Culn 140, and “C” or better in Culn 150; and QM 120H or Math 100 or higher (not Math 120) Students examine and identify the varied factors which influence food and beverage costs in a food service operation. Students use analytical tools and techniques to enable them to interpret, to make operating decisions, and to identify problems in achieving cost and quality control in a food and beverage system. A field experience to include computer generated information for a food service plan is a major requirement. (3 lec hrs., 3 lab hrs.) Dance