HSPM 3920: Foodservice Systems Management II
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3910
Introduction to cost control in foodservice operations: procedures for controlling food and labor variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other onsite operations. Interpretation and application of financial records. Graduation Restriction: Credit for either HSPM 3920 or HSPM 2330 and HSPM 3330 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.
(Typically Offered: Spring)