HOM203 Food and Beverage Concept Development

[3–0, 3 cr.]

The students are exposed to a broad range of food and beverage concepts. Emphasis is given to the planning and operations of a Restaurant or Foodservice Operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied.

Equivalence with old program: HOM204.