Business

Back to Courses List

Undergraduate Course Details
Number HRI 204
Title Food and Beverage Management
Credits 3.0
Prerequisites BUS170

Description

Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications.

FSC

Back to Courses List

Undergraduate Course Details
Number HRI 204
Title Food and Beverage Management
Credits 3.0
Prerequisites BUS170

Description

Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications.

HRI

Back to Courses List

Undergraduate Course Details
Number HRI 204
Title Food and Beverage Management
Credits 3.0
Prerequisites BUS170

Description

Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications.

Management

Back to Courses List

Undergraduate Course Details
Number HRI 204
Title Food and Beverage Management
Credits 3.0
Prerequisites BUS170

Description

Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications.