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Nov 03, 2024
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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 equivalent. Component(s): Lecture Contact Hour(s): 3 hours lecture/discussion Grading Basis: Graded Only Repeat for Credit: May be taken only once Course Category: Major Course
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