— Food Service Management I & II

Catalog description

Lecture Hours: 3; Lab Hours: 0 This course addresses the methods of controlling cost in the food service industry through the four steps of establishing standards, training, monitoring, and correcting. These steps are applied to purchasing, receiving, and accounting for food, beverages, and labor. This course also covers the principles and practices of food, beverage, equipment, and supply purchasing for hotel, restaurant, and other foodservice operations.