Feb 21, 2019  
2018-2019 Undergraduate and Graduate Catalog 
    
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2018-2019 Undergraduate and Graduate Catalog
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Controlling Costs and Purchasing Food (BUSM-245)

1.5 credits
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. Prerequisite(s): Introduction to the Hospitality Industry (BUSM-210).


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