HAMG 2301 - Principles of Food and Beverage Operations

An introduction to food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. Examines forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance. 3 credit hours.

Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0

Last updated: 11/09/2018