Food Service Control Systems

Food Service Control Systems

HSPM 4000

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.

Credits

3

Course Hours

42

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.

Contact parttimestudies@georgiancollege.ca or call 705.722.5149 for more information.