Food Service Operations

Catalog description

This intermediate course is designed to complete the student's foundation in purchasing as well as food and beverage operational controls. Emphasis is on mastering the purchasing cycle functions and back-of-the-house menu management systems and operations. Students also develop income statements using current technology and utilize spreadsheet applications to analyze food and beverage operations. Students have the opportunity to achieve two industry-recognized certifications. Prerequisite(s): ACCT1210 or ACCT2150 (or concurrent). Offered at Charlotte, Online, Providence 3 Semester Credits