HOSP 381 - Management of Food and Beverage Operations (3cr.)

Credit(s): 3

MGT OF FOOD&BEVERAGE OPERATION
Component: Lecture
Management tools available to control sales and expenses in food and beverage operations. Analysis of centers of responsibility. Cost management approach to development of control systems.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option
PREREQ: HOSP 321

Course Typically Offered: Fall and Spring

General Education Objectives:
Engage in Constructive Ideation Communicate Effectively in Writing