HRTM 310 - Systems Approach to Food & Beverage Management

Institution:

East Stroudsburg University of Pennsylvania

Subject:

Hotel, restaurant And Tourism Management

Description:

This course will focus on the reinforcement of management concepts such as constructing menus for profitability, implementation of food and beverage control systems and analysis of standardized recipes. Market menu trends are explored with an emphasis on new product development. Implementation of labor cost controls including establishing units of measure for labor standards, determining productivity rates and constructing staffing guides as a labor management tools are discussed and analyzed.

Credits:

3.00

Credit Hours:

Prerequisites:

HRTM211

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Advanced

Additional Information:

Historical Version(s):

Institution Website:

www4.esu.edu/

Phone Number:

(570) 422-3211

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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