The use of accounting data for decision making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCOUNTG 221.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Not available at this time.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.