HOSP 130 - Introduction to Food and Beverage Management
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 3
- Transfers To
- CSU
- Description
- (No prerequisite.) Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, effective cost controls in purchasing, labor, and service techniques. (CSU)