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Oct 01, 2023
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HSP* 211 - Food and Beverage Cost Control 3 credits Offered: Fall Presents cost control methods, cost/volume/profit relationship, and purchasing as they relate to the food and beverage industries. Food and beverage cost determination, inventory, turnover, menu, and portion costing and forecasting will be discussed. Prerequisite(s): Eigible for MAT 109 or higher
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