HT270 :  Food, Beverage and Labor Cost Control

This course covers the essentials of operational management and accounting controls as they relate to food and beverage outlets and labor scheduling in any department. Interrelationships between menus, pricing, purchasing, storing, receiving, preparation, service, cash receipt and billing are discussed. The course examines the relationship between managerial planning and control of the labor functions. Maximizing profit is the emphasis.
Prerequisite: RD090, WR090 and MTH020, each with a grade of "C" or better, or placement above stated course levels.
Credit Hours: 3
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