Oct 31, 2024  
2023-2024 Academic Catalog 
    
2023-2024 Academic Catalog [ARCHIVED CATALOG]

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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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