2020-2021 Catalog

HSP-115 Food Service Management

An introduction to the procedures and forms used to control costs in a food service operation. This course emphasizes controlling costs of labor, food, and beverages, and the importance of this control to a successful operation. Other topics discussed are the issuing, purchasing, receiving, and storing of foods and beverages.

Credits

3

Prerequisite

BUS-105 or permission of instructor.

Course Types

CC-QR