Food Service Delivery Systems in Hospitality, Tourism and Recreation Management

Catalog description

Credits 3. 3 Lecture Hours. Introduction to the two components of controlling foodservice costs - revenue and cost systems; focuses on managerial principles related to procurement, production, and inventory controls; understanding foodservice cost control process and controlling food costs in purchasing, receiving, storing, issuing, during production, during service and sales, and cost control techniques that impact management decision making. Prerequisite: Graduate classification or approval of instructor.