This course introduces planning and control functions in food and beverage operations affecting profitability. It will introduce such basics as kitchen safety, HACCP, food preparation, and menu planning through lecture and demonstration. The course will then examine the concepts and techniques of food and beverage cost controls. Topics include control of sales, income, inventory and labor costs, cost-volume-profit relationships, menu engineering and the use of technology in food and beverage planning and control.
Weekly Contact: Lab:1 hr. Lecture:2 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
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*List may not include courses that are on a common table shared between programs.