Course description:
A one-semester course designed introduce students to standards and procedures that increase the probability of food and beverage operations in the industry with emphasis on controlling cost and maximizing sales. Purchasing procedures will be examined.
Course Objectives:
Students should be able to:
1. Identify financial controls in the Hospitality Industry.
2. Analyze the different costs pertinent to food and beverage operations.
3. Implement internal controls for deliveries, receiving, inventory, cash handling, audit process, accounts payable and payroll.
4. Identify and explain the principles of effective purchasing.
5. Identify the various criteria as they relate to the quality of products.
Course Work Description:
Attendance and Participation- Students are expected to attend (be present for the duration of the class) and participate (ask and answer questions or ad a comment) in class.