HTMT 372 Foodservice Operations Analysis (3)

This course investigates the distinctive operational foodservice setting in which both production and selling of perishable food and beverage products occurs concurrently. Students analyze and process internal systems for monitoring food and beverage revenue and expense, menu item sales mix, pricing strategies, purchasing policies, inventory control, and employee development.
Prerequisite(s): Junior rank or higher, HTMT 210
Course Frequency: Occasional