FMGT 301 Food & Beverage Cost Accounting

Credit 3
Online
This course emphasizes cost accounting and budget and pricing techniques for the hospitality industry. Recipe costs, portion control, product yields, inventory methods and valuation, and menu engineering are studied. Prerequisite(s): HRM or PGM Department Major, HMGT 340, Curriculum Area II (ECON 201 or ECON 202), and Curriculum Area IV (Mathematics) requirements must be met.