HRT 2760 - Food, Beverage, and Labor Cost Controls (3)

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): HRT 2740, ACC 2070, or ACC 207 and ACC 207A; Valid Food Protection Manager Certification.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once