Jul 20, 2024  
2017-2018 Undergraduate Catalog 
2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

HSP 300 Food and Beverage Management

Spring Semester

The student will be exposed to a broad range of food and beverage concepts essential to all hospitality managers. Emphasis is given to the planning and operations of a restaurant or food service operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied. Prerequisite: ACC 220  , ECO 200  , ECO 201  , HSP 100  and HSP 210 . Hospitality Management majors only. Corequisite: HSP 340  

3 credit hours