Subject Code
RSTO
Course Number
2301
Course Long Title
Principles of Food and Beverage Contrls
Course Description
RSTO 2301. PRINCIPLES OF FOOD AND BEVERAGE CONTROLS (2-3-3)
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 foods and beverage labor costs, operational analysis and international and regulatory reporting procedures. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2.? 12.0504
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 foods and beverage labor costs, operational analysis and international and regulatory reporting procedures. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2.? 12.0504
CIP Code
12.0504 - Restaurant, Culinary, and Catering Management/Manager