Food and Beverage Management

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This course will cover the basic principles of food and beverage operations management. It will cover the ?big picture? of how to ensure profitability and proper management of food and beverage businesses. It will cover food and beverage cost analysis, menu development and engineering, basic staff management and labor cost control, property accusation, income statement analysis, business financial development and analysis, purchasing and receiving, etc. Co-requisite: CULN111 Beginning Culinary Skills Course cannot be repeated for credit

Source: Academic Catalog Draft 2019-20