HP 110 - Food And Beverage Management, Labor & Cost Control

Institution:

Monroe College-New Rochelle

Subject:

Description:

3 credits This course provides an overview of the various departments within a lodging's food & beverage operation. An introduction is made to basic food and beverage production and controls. The differing roles of service in each outlet will be examined. An emphasis will be placed upon the manager's roles of: staffing, menu planning, promotion, cost control and revenue growth as well as human resource and safety issues specific to the food & beverage division. PREREQUISITE: HP-101

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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