RSTO 2301 (3 Credit Hours)
Offered at ECC
Principles of Food and Beverage Controls
This is a WECM Course Number.
Prerequisite: TECM 1391, MATH 1314, MATH 1414 or concurrent enrollment. CHEF 2331 with a grade of "C" or better.
Course Description: 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, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
This Course Description includes updates that were added after it was originally published on April 4, 2017. (Original) | (Current)