HOSP 267 Food and Beverage Controls

This course provides students with an outline of the essential principles and procedures needed for effective food and beverage cost controls including purchasing, receiving, storing, issuing and inventory controls. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café. Co-requisite: HOSP 267L.

Credits

3.00 Credits

HOSP 267Food and Beverage Controls

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

3.00 Credits

III. Catalog Course Description

This course provides students with an outline of the essential principles and procedures needed for effective food and beverage cost controls including purchasing, receiving, storing, issuing and inventory controls. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café. Co-requisite: HOSP 267L.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies