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Apr 24, 2024
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2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]
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HSP 300 Food and Beverage ManagementSpring 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
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