RSTO 2301 Principles of Food and Beverage Controls

Course Information

Course Description

A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing foods and beverage labor costs, operational analysis and international and regulatory reporting procedures.

Prerequisite(s)

CHEF 1301

Assessment Levels

R2, E2, M2

CIP Code

12.0504

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)