HRI 251* - Food and Beverage Cost Control I

(3 CR)

Prerequisite(s): Satisfies MTE 1-3 or MDE 10

Course Type: Not Intended for Transfer

Description: Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales and service which result in achievement of an operation’s profit potential. Emphasizes both manual and computerized approaches. Lecture 3 hour per week.