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May 24, 2024
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HOS 203 - Food Service Management Credits: 3
This course focuses on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. It will introduce the student to the methods and tools used to control costs and purchase supplies. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls.
Theory: 3
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