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Course Details

HOSM 330  FOOD & BEVERAGE CONTROLS

Management of resources in food and beverage operations. Planning and budgeting, establishing standards, and monitoring performance. Techniques for labor planning, scheduling, and staffing. Production controls, such as standard recipes, portion sizes, and methods.

Credits:  3

Prerequisites:

  • HOSM 230 (with a min grade of )
  • View the Course Finder for more detailed prerequisite information.

    Course Notes:

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