HRT 276 - Food, Beverage, and Labor Cost Control (4)

Analyzing food, beverage and labor cost controls. Team-based problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control.

Prerequisite(s): ACC 207/207A (lecture component only).
Component(s): 4 lectures/problem solving.