Spring of every year
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Open to juniors or seniors in the School of Hospitality Business.
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.
SUMMER 2019 - SPRING 2021