HOMG 483 - Food, Beverage and Labor Costs Controls

3 Credits
Three hours per week.

Managerial use of food, beverage and labor controls will be discussed, defining a number of key terms and concepts. Detailed consideration is given to the following components: control process, the basics of cost/ volume/ profit analysis, and the application of control processes to the various phases of food and beverage operations; purchasing, receiving, storing, issuing, production and service.

Prerequisite(s) HOMG 101, HOMG 292, with a grade of “C” or better and Junior standing in the GSBM.
Offered (SPRING)