HOT117 Food and Beverage Control (3-0-3)
This course concentrates on methods and procedures to make a hospitality business profitable or solvent. The course details the flow of goods, including inventory, forecasting, purchase specifications, purchasing, receiving, storing, inventory control, and issuing of food and beverages. Emphasis is placed on recognizing, calculating, and exploring cost control procedures. These control procedures will include menu pricing, calculating food, beverage, and labor cost percentages and interpreting the results. Food and beverage financial statements will be prepared and examined to assist in creating a solvent business.