Dec 22, 2024  
2015-2016 Undergraduate Catalog 
    
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2015-2016 Undergraduate Catalog [ARCHIVED CATALOG]

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HM 421 - Hospitality Purchasing & Cost Control

3 Credit Hours
Prerequisite: AC 231  & AC 232 . Building on the knowledge gained in Accounting I and II, this course applies the disciplines required to effectively control food and beverage operations. Items covered in the course include purchasing systems and practices; managing food and beverage production; loss reduction; food and beverage pricing; and menu analysis. The use of technology to enhance control systems is explored. (SP)


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