HOSP 230 - INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT
- Recent Professors
- Kendi Root
- Recent Semesters
- Spring 2026
- Class Size
- 40 students
- Difficulty
- 5.7Moderateout of 10
- Credits
- 3
- Spring 2026 Sections
- View Spring 2026 sections of HOSP 230
- Transfers To
- CSU
- Description
- Explore and develop techniques and procedures of management 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.