HCM 262 - Financial Management, Purchasing and Cost Control

3 credits

This course provides the principles and methods of food purchasing with emphasis on specifications and grading of various food products, as well as the cost control process applicable to a food service operation. Students learn financial procedures and controls used in the food service industry. Emphasis is on the principles of controlling food, beverage, and labor costs. Topics include cost and sales controls that can be established for food and beverage operations. Students analyze labor costs and methods to control them.

Semester Typically Offered:
Spring Only