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Course Details


HOSM 230 - FOOD AND BEVERAGE MANAGEMENT

Menu planning and forecasting. Purchasing, inventory and storage, issuing, preparation. Beverage controls and budgeting. Production, product costs, pricing. Service. Sustainability, waste management and sanitation.

Credits: 3

Prerequisites:

  • HOSM 201 (with a min grade of C-)
  • View the Course Finder for more detailed prerequisite information.

    Course Notes:

    or concurrently