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Oct 31, 2024
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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
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