Syllabus Information |
Spring 2021
May 08,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| HRTM 265 - Food and Beverage Cost Controls |
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Associated Term:
Spring 2021
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Describe the components involved in making decisions related to operation of a food service business. 2. Analyze these components to make decisions, which affect the overall profitability of the business. 3. Identify the components of the cost-sales relationships incurred in the food service industry. 4. Calculate food costs and percentages. 5. Understand the food and beverage controls that impact profitability. Required Materials: Technical Requirements: |
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