Food Service Budgeting and Controls

3 credits


Hospitality Management
College of Agriculture, Food and Natural Resources

Examines management systems and techniques in the food and beverage industry. Topics include: effective use and control of food, beverage, and labor costs to manage a company’s operations, with emphasis on computer applications, problems solving and analytical skills, making sound financial decisions, and excellence in customer service. This is a Math Reasoning Proficiency course. Graded on A-F basis only. Prerequisites: HSP_MGMT 1100; MATH 1100. Restricted to HM students during early registration. Other students meeting pre-reqs may register after early registration.