HRM 1515 - Planning & Control for Food and Beverage Operations

Credits: 3
Students learn and practice essential procedures for effective food and beverage planning and cost control. Using appropriate software to calculate food, beverage, and labor costs, students develop an effective sales income control system. Students also learn principles of food production and service management, including menu planning, purchasing, and storage.

Prerequisite: Completion of HRM 1505, CULA 1515, CULA 1600, and CULA 2700.