RSTO2301 — Principles of Food and Beverage Controls
Add to Publication Special Program Tuition: $ 18 per semester credit hour 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. Recommended Basic Skills 0504 at: NLC: No NVC: No PAC: Yes SAC: No SPC: Yes Click here for course schedule information.
Prerequisites: INRW0420