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Course Details

HOSM 330 - FOOD & BEVERAGE CONTROLS

Management of resources in food and beverage operations. Planning and budgeting, establishing standards, and monitoring performance. Techniques for labor planning, scheduling, and staffing. Production controls, such as standard recipes, portion sizes, and methods.

Credits: 3

PREREQUISITES:

  • HOSM 230  (with a min grade of )

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COURSE NOTES:

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