2021-2022 Catalog 
    
    Mar 29, 2024  
2021-2022 Catalog [ARCHIVED CATALOG]

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HRT 2233 - Cost Control


3 Credit Hours

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, labor cost control, and computer applications.

Lecture Hours: Two hours lecture.
Lab Hours: Two hours lab.



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