FDST 2603 - Revenue Management

Description
This course is designed to introduce higher-level financial concepts to rising culinary professionals. Many cooks and chefs spend years perfecting their cooking craft but limit their financial knowledge to cost control and inventory. When chefs plan to open their own restaurants or they are suddenly promoted to an executive role in the workplace, revenue management becomes their most important skill. Starting with basic accounting principles, we then focus on revenue management and financial analysis of the operation. Using case studies and capstone projects, students will become comfortable evaluating balance sheets, payroll, and the overall financial health of culinary enterprise.

Pre-Requisite
Completion of FDST 1603 with a grade greater than or equal to C.

3 Credit Hour(s)

Semesters Offered
Fall, Spring, Summer

ACTS Equivalent
N/A

Grade Mode
A-F