Food, Beverage & Labor Ctl

Catalog description

Prerequisite: HOS 214 or concurrent enrollment in HOS 214 with consent of instructor ^ This course focuses on the basic costing concepts for food, beverage and labor control system, analysis methods and correction. The student will be provided with the tools necessary to maintain sales and cost histories, develop systems for monitoring current activities and techniques required to anticipate future activities. (1.2) Proficiency Credit Available (2 EILT) Pass/No Credit Not Available