BUS 152 - Food/Beverage Cost and Revenue Management

This course emphasizes the perspective that all decisions in management impact profitability. From “farm to fork,” this course studies all aspects of a profit and loss analysis including: physical plant issues; sales forecasting; menu development; product analysis; product pricing strategy; purchasing; inventory and receiving methodology; production; service; food, beverage and labor cost controls; security measures; service and cash management and financial analysis. The course stresses the paramount importance of controlling all costs, most notably cost of goods sold and labor, as a means to financial well being in food and beverage operations.

Prerequisite(s): Completion of MAT 060 or modules 1-7 in Preparation for College Math or higher placement

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