Menu

Hospitality

HSP 115

Food Service Management
3 Credits ■ CC-QR

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 .

Prerequisite: BUS 105 or permission of the instructor.