HB 365 (Course) - Grade Details

(with breakdown by instructor)

Course Title: Hospitality Foodservice Systems II

Course Description: Design and management of foodservice operations consistent with organizational strategy and quality benchmarks. Principles of cost control applied to various control points including menu planning, purchasing, receiving, storing, issuing, production, and service in food and beverage operations. Emphasis on food, beverage, and labor cost control including proactive inventory management and revenue control procedures.

• Adam Roy

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