Food and Beverage Control
HOT-117-71
SUNY Schenectady County Community College
- Semester
- Summer 2024
- Instructor
- Start Date
- 05-20-2024
- Total Credits
- 3
- Call to Register
- 518-381-1348
Take your class online with SUNY
You will learn the same curriculum as our on-campus students
This course presents methods and procedures that promote the profitability and solvency of a hospitality business. It details the flow of goods including inventory, forecasting, purchasing specifications, purchasing, receiving, storing, inventory control, and issuing of food and beverages. Emphasis is placed on recognizing, calculating and exploring cost control procedures. These control procedures include menu pricing; calculating food, beverage and labor cost percentages; interpreting the results; and preparing and examining food and beverage financial statements to assist in understanding the solvency of a hospitality business. Note: This course satisfies the SUNY General Education Critical Thinking and Reasoning category only for the Culinary Arts AOS program.
Course Area: Hotel Restaurant Management
Level: Lower Level Undergraduate
Dates: 05-20-2024 - 07-12-2024
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- Instructor:
- Local Course ID: 24SU_SCH_HOT117_71
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