HSM-702 - Food/Beverage Cost Control

This course covers the 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 control, menu pricing, theft prevention, labor cost control, and computer applications. Meets concurrently with credit course HSM-2020.
Academic Level
Continuing Education Level
Subject
Hospitality Services Mgmt
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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