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Course Details

HOSM 230  FOOD AND BEVERAGE MANAGEMENT

Menu planning and forecasting. Purchasing, inventory and storage, issuing, preparation. Beverage controls and budgeting. Production, product costs, pricing. Service. Sustainability, waste management and sanitation.

Credits:  3

Prerequisites:

  • HOSM 201 (with a min grade of C-)
  • View the Course Finder for more detailed prerequisite information.

    Course Notes:

    or concurrently