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Apr 25, 2024
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RSTO 2301 - Principles of Food and Beverage Control
3 credit hours.
Lecture/Lab/Clinical: Three hours of lecture each week.
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Note: Additional course fee(s) required.
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