HOT 117(3-0-3)
Food and Beverage Control
This course is an introduction to food and beverage management in the hospitality industry. The course is designed to acquaint the student with factors relating to the establishment of control systems for the various function areas in a food service facility. Emphasis is placed on government regulations, policies and procedures for ordering, receiving, storage, inventory control and issuing. The study of cost controls will include portion cost, yield percentages, food cost percent, inventory turnover rate and break-even analysis.
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