RSTO 2301 Principles of Food and Beverage Controls

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 food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.

Semester Hours

3

Lecture Hours

2

Lab Hours

2

Prerequisite

3 SCH of college level Mathematics, CHEF 1400