HTE 3603 - Labor and Production Control

Credits: 3 (3 + 0)

Prerequisite(s): HTE 1030, ACC 2010, completion of General Studies requirements in Quantitative Literacy, or permission of instructor.

Description: This course examines the skills of a manager of food and beverage operations in the hospitality industry. Procurement, preparation, and service to final accountability of sales and costs are covered.