Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size24–32 studentsCredits3 Transfers ToCSUDescriptionThe purpose of this course is to provide students, practicing managers and supervisors a practical foundation that can be utilized to plan and control their operations. The primary objective is to present applications and activities to help students and managers understand the complexities of controlling products, labor, and revenue in food and beverage operations. The students will come to understand that with today's emphasis on cost reduction, quality, service optimization along with the guests demand for increased value for their dollars spent, the management function of control is increasingly significant to operational survival.Usually HeldMon Wed 7:40am–10:50am, Mon Wed 8:00am–11:20am, Mon Wed 9:20am–12:40pm, Wed 12:40pm–3:50pm 