HOMG 483 - Food, Beverage and Labor Costs Controls

3 credits
3 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 and HOMG 292, completed with grades of “C” or higher and Junior standing in the GSBM.
Offered (FALL)