Learn principles of food and beverage purchasing and cost controls as applied to food-service operations. Study the procurement and control of food, beverage, and labor cost controls. Discuss budgets for food service operations, menu analysis, pricing, and planning. Apply theories of product selection and grading, specifications, production identification, product yield, physical properties, and other factors in lab classroom settings. Lab fee $100. Prerequisite: HRM 111 and either HRM 121 or HRM 124 or permission of the Director of the HCAT Institute.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 300
Ways to take the class: Hybrid
Start Date: 08/27/2024
End Date: 12/15/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 20
Section Info: This section is participating in the Direct Digital Access program. A course materials fee of $69.00+tax will be charged to your student account when you register. Your course materials will be accessible in Canvas on or before the first day of class. For more information, visit http://bit.ly/AACC-DDA. There will be 5 in-person labs from 12:00-3:00pm at the HCAT building.