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HTF 110
Food Service Operation and Control
This course introduces planning and control functions in food and beverage operations affecting profitability. It will introduce such basics as kitchen safety, HACCP, food preparation, and menu planning through lecture and demonstration. The course will then examine the concepts and techniques of food and beverage cost controls. Topics include control of sales, income, inventory and labor costs, cost-volume-profit relationships, menu engineering and the use of technology in food and beverage planning and control.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Prerequisites
None
Co-Requisites
None
Antirequisites
None
Custom Requisites
None
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
- HTF 505 - Restaurants from Concept to Operations
- HTF 506 - Food and Beverage Operations
- Hospitality and Tourism Management
