HRM 1515 - PLANNING & CONTROL FOOD AND BEVERAGE OPS

Institution:

Central Wyoming College

Subject:

HRM Hotel Restaurant Mgmt

Description:

Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. (3 lect.)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cwc.edu/

Phone Number:

(800) 735-8418

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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