HTM 2030

This is a study of the policies and procedures required to control food, beverage and other products, payroll and other operating costs. Areas examined include such topics as cost behaviour and analysis, menu analysis, budget preparation and the interpretation of data. The course will also stress the application of analytical techniques. Examples from all industry segments will be used. [Offering(s): Also offered through Distance Education format.][Restriction(s): Restricted to students in BCOM.HTM, BCOM.HTM:C, BASC.AHN, or the Restaurant and Beverage Management Minor.][Department(s): School of Hospitality, Food and Tourism Management]