Feb 25, 2020  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

HRI 204 Food and Beverage Management

3 Credit(s)
Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications. Prerequisite: HRI 200 .