Dec 05, 2020  
2020-2021 Catalog 
  
2020-2021 Catalog
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HRI 252 - Food and Beverage Cost Control II


Credits: 3

Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales and service which result in achievement of an operation’s profit potential. Emphasizes both manual and computerized approaches. Part II of II.

Lecture 3 hours per week.



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