HRM 250-Food, Beverage and Labor Cost Controls

3 credit hours – 45 hours of lecture.
Study principles of food and beverage management as applied to foodservice operations. Emphasis is on systems of food and labor cost controls, budgets for food service operations and menu analysis, pricing and planning.

Prerequisite(s): HRM 111 and eligibility for any general education mathematics course or permission of the Director of the HCAT Institute.