Food and Beverage Management

Catalog description

A continuation of the student’s familiarization with food service components in the hospitality industry. Menu, planning, pricing, food service accounting, wage and labor cost control, purchasing, portion control, advertising, sales and other food service principles, practices and techniques are analyzed. Prerequisite: HSP 321 ; and MTH 130 or higher; and junior standing; and Hospitality Leadership major or enrolled in Food and Beverage Operations certificate program.