BUS 152 - Food/Beverage Cost and Revenue Management3
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): Eligible for MAT 080, Math Module 70 or 80.
Click here for course schedule details, to register for this course, or to view required books for this course.