Fall of every year, Spring of every year
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
(HB 265) and ((HB 302 or concurrently) or (ACC 202 or concurrently) or (ACC 230 or concurrently))
Open to juniors or seniors in the Hospitality Business Major.
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.