HMGT 1340 - FOOD AND BEVERAGE COST CONTROL

Minimum Credits: 3
Maximum Credits: 3
This course emphasizes the theories and techniques that are commonly used in the restaurant industry for controlling food and beverage costs. It emphasizes how controllers, and managers can use these approaches to successfully measure and control food and beverage output. The course will present theories and techniques which will then be applied to a real world context.
Academic Career: Undergraduate
Course Component: Lecture
Grade Component: LG/SNC Elective Basis
Course Requirements: Prerequisites: Upper-Level Courses require completion of ENG 0101, ENG 0102, FS 0102, and the MATH competency

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