HRTM 310 Systems Approach to Food and Beverage Management
This course will focus on the reinforcement of management concepts such as constructing menus for profitability, implementation of food and beverage control systems and analysis of standardized recipes. Market menu trends are explored with an emphasis on new product development. Implementation of labor cost controls including establishing units of measure for labor standards, determining productivity rates and constructing staffing guides as a labor management tools are discussed and analyzed.
Credits
3 credits
Distribution
Advanced (ADVD)Notes
Academic Level: 140-UG Level 4 Advanced
Modalities: In Person