University of North Alabama
For food service managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. The course will explore the financial areas of hospitality operations, such as budgeting, forecasting, profit and loss reporting, food, labor, and beverage cost and provide students with a wealth of knowledge and the specific tools they need to keep costs low and profit margins highs.
3 credits
CAM 430
