[Recommended Preparation: BUS 183 or equivalent.] Familiarizes students with purchasing, supply chain management, cost control, and menu management. Analysis and management of food, beverage, labor and other costs within a hospitality/culinary operation. Emphasizes problem solving, applying cost control techniques to maximize profits while managing expenses. Includes topics that establishes standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, and menu costing and pricing. [D; CSU]
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