HRI 212 - Food/Beverage Cost Control

Description
In this course, students investigate the principles of cost controls and their application to the hospitality industry. The flow of costs for beverages, food, and labor are discussed in the context of operational efficiency. Issues relating to fraud prevention are also reviewed. Pre-requisite: (Test score or ENG 101 or higher) and (Test score or MAT 120 or higher) and (HRI 101 or CUL 121)
Credits
3
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Recent Semesters
Spring 2019
Offered
Th
Avg. Sections
1