Take DRE-097 and DMA-030 or ENG-080, RED-080 and MAT-060 or Placement Test Credit Equivalent
Corequisites:
None
This course introduces hospitality and food service information systems. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, and nutritional analysis. Upon completion, students should be able to demonstrate competence in utilizing contemporary information application systems in a hospitality setting.
