Oct 23, 2020  
Student Catalog 2017-2018 (Archived) 
    
Student Catalog 2017-2018 (Archived) [ARCHIVED CATALOG]

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HRT 2233 - Hospitality Cost Control

3 Semester Hours
This course focuses on principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost controls, menu pricing, labor cost control, and computer applications. Two hours lecture and two hours laboratory (ManageFirst Course)



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