RSTO 2301 - Principles of Food and Beverage Controls

CIP Code: 12.0504
Credit(s): 3
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures Calculate food, beverage, labor, cost, and all other pertinent cost percentages; develop and construct food service financial statements and other relevant management and government reports; conduct financial analysis of operating statements, costs, and percentages; explain procedures and controls used in food service operations; and demonstrate ability to use technology in financial applications.