HOS 171 - Food and Beverage Controls

Lec. 3 Lab. 0 Cr. 3

Prerequisite(s): ENG 100, MAT 102 or higher, RDG 100.
This course covers the principles and procedures involved in an effective food and beverage control system including standards, determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.