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May 07, 2024
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HSP* H211 - Food and Beverage Cost Control
Credits: 3
An in-depth study of the control function of the hospitality manager and its various applications in the purchasing, receiving, storing, issuing, production and sale of food and beverage. Operational planning and analysis, labor and labor cost control, and cost/volume/profit relationships are explored. This course may result in nationally recognized certification upon successful performance on certification examination.
Prerequisite(s): CSC* H101 or CSA* H105, HSP* H100, HSP* H101, MAT* H095 or equivalent, or consent of Program Coordinator.
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