HRT 2233 - Hospitality Cost Control

3 Credits

This course focuses on principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost volume-profits analysis, income and cost control, menu pricing, labor cost control and computer applications.

Prerequisite: None
Corequisite: None
Prerequisite/Corequisite: None

2 Hours Lecture
2 Hours Lab