Food Service Control Systems
This course builds on the theory and concepts developed in Food Service Operations Management and includes food cost control, budgeting, cash flow management, inventory control, payroll and bar and liquor management. Student learning is focused on improving efficiency and productivity of the Food and Beverage operation using statistical analysis, operations analysis, project management principles and food industry software.
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.
For more information, please contact Continuing Education